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+ servings
Jackfruit Enchilada Dip Nutfreevegan
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5 from 1 vote

Jackfruit Enchilada Dip

This rich and cheesy Jackfruit Enchilada Dip combines spicy flavors with a creamy base and delicious jackfruit.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican
Yield: 6 Cups
Calories: 350kcal

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion
  • 9 oz jackfruit
  • 8 oz vegan cream cheese
  • 1 cup vegan sour cream
  • 1 cup enchilada sauce
  • 4 oz green chiles
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 cup cheddar cheese
  • 1/2 cup pepperjack cheese

Instructions

  • Preheat oven to 375° F.
  • Heat olive oil in skillet over medium heat. Add onion and cook for 1 minute.
  • Stir in jackfruit and cook for another 4 minutes. Remove from heat and set aside.
  • In a large bowl, whisk together cream cheese, sour cream, enchilada sauce, green chiles, chili powder and cayenne pepper.
  • Fold in onion, jackfruit and cheese.
  • Add mixture to small casserole and bake in oven for 30 minutes.
  • Top with your favorite garnish—I used cilantro and jalapeño peppers—and serve immediately.

Notes

*I used Follow Your Heart Pepperjack Slices, cut into tiny shreds, and Violife Just Like Cheddar Shreds, but you can use whatever your favorite plant-based cheese is.
*Adapted from Lil Luna's Chicken Enchilada Dip recipe.

Nutrition

Calories: 350kcal