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Best Vegan Enchiladas

Best Vegan Enchiladas with Sauce (Casserole Recipe)

Best Vegan Enchiladas with SauceThis truly is the best vegan enchiladas casserole you’ll ever try! The vegan enchilada sauce is super easy to make and a household favourite. The entire vegan jackfruit enchiladas recipe is incredibly tasty for anyone to enjoy (even non-vegans!).

This recipe is made with dairy-free cheese, jackfruit, black beans and other simple ingredients you probably have at home.

Related Recipe: Vegan Pulled Pork Tacos

Best Vegan Enchiladas

Best Vegan Enchiladas With Sauce


I love Mexican and Tex-Mex recipes. Vegan enchiladas like these are full of spices and easy to sneak in extra veggies. By chopping everything small, you can add greens, peppers, and any other vegetables that may need to be used up from your fridge.

This recipe has quite a few ingredients but don’t let that deter you from trying this easy and flavourful dish that family and friends will all love. You will have most of these spices in your home and if not you can totally improvise!Best Vegan Enchiladas With Sauce (Casserole Recipe)


Enchilada Sauce:


Vegan Enchiladas With SauceKITCHEN EQUIPMENT I USED:

For an easy meal at the beginning of the week that serves as amazing leftovers, this vegan enchiladas recipe is perfect for weekdays after work and school.

This recipe can also be prepared in advance and frozen before the baking step, leaving the sauce separate to add on before cooking for an easy freezer staple.

5.0 from 9 reviews
Best Vegan Enchiladas With Sauce (Casserole Recipe)
Prep time
Cook time
Total time
The best vegan enchiladas casserole you'll ever try! My vegan enchilada sauce is super quick and the entire jackfruit enchiladas recipe is so incredibly tasty! Anyone will enjoy it (especially non-vegans!). This recipe is made with dairy-free shredded cheese, vegan "chicken" aka jackfruit, veggies and other simple ingredients you will have in the kitchen.
Recipe type: Main
Cuisine: Vegan
Serves: 5-8 servings
Enchilada Sauce
  1. For the Enchilada sauce; Over low-medium heat, heat your 1 tbsp oil in a medium saucepan or pot.
  2. Whisk in 3 tbsp flour.
  3. Then whisk in 2 tbsp chili powder, 1 tbsp paprika, and ½ tsp cumin. Keep whisking as it heats up.
  4. When it starts to clump and your oil has been absorbed, slowly whisk in 1 cup of water. It should bubble up. Continue to whisk.
  5. Next add 3 tbsp tomato paste, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, ¼ tsp cayenne (optional if you don't like too spicy), and 1 vegetable bouillon cube crumbled. Add the other 1 cup of water and whisk until well combined.
  6. Allow it to simmer, stirring as it thickens.
  7. Remove from heat and set aside.
  8. For the enchiladas: Heat 1 tbsp oil in a large pan over medium-high heat. Add 1 diced onion and 3 cloves of minced garlic and cook for 3-5 mins, until translucent. Add up to 3 cups of shredded jackfruit and mix. Season with salt and pepper.
  9. Cook, stirring constantly until jackfruit is browned or charred.
  10. Add your choice of vegetables to the pan. I used diced bell peppers, black beans, and spinach.
  11. Next, add in ¾-1 cup enchilada sauce.
  12. Now lower heat to simmer jackfruit mixture on low-medium for 5 mins, or until spinach has wilted.
  13. Preheat oven to 350F.
  14. Add 1 cup of vegan shredded cheese: I used ½ cup pepper jack shreds and ½ cup cheddar shreds.
  15. Taste and season with salt and pepper.
  16. Next, add a small layer of enchilada sauce to the bottom of your 13 x19 in baking/casserole dish to prevent tortillas from sticking (like you do with lasagna). Conserve most of your sauce as you'll be placing sauce on top of tortillas in casserole shortly.
  17. Now to prepare tortillas: scoop equal amounts of the jackfruit mixture to the center of each tortilla. Roll it up and place seam side down in the dish. Repeat with as many tortillas as it takes to fill the baking/casserole dish. It depends on the size of your tortillas. If you use large tortillas with folded ends, some can fit 5-6 tortillas while with smaller tortillas, you should be able to fit 7-10. Whatever number of tortillas you have, just divide the mixture evenly and place them in a casserole dish.
  18. Pour the rest of the enchilada sauce on top and smooth it out across the top to cover tortillas. If you leave tortilla ends without sauce, they will crisp up if you prefer crispy ends. I prefer to cover all the tortillas with enchilada sauce.
  19. Sprinkle the remaining 1 cup of vegan cheese on top (or more).
  20. Bake for 20-25 mins, until cheese, is melted and bubbling.
  21. Garnish with cilantro or green onions and serve.
Nutrition Information
Serving size: 1 serving Calories: 659 Fat: 27g Carbohydrates: 75g Sugar: 2.6g Sodium: 1263mg Fiber: 16.5g Protein: 13.6g

Edgy Veg EnchiladasHi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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Rate this recipe:  

  • So delicious! Thanks for the recipe.

  • Great recipe thank you for sharing. I have always been a fan of regular enchiladas, but was recommended to try this. Overall it was very good and easy to make. 5 stars!

  • Teresa says:

    I make this recipe pretty much weekly now, and it is my go-to dish when sceptical carnivores come for dinner. Everyone absolutely love it and I tend to make this recipe for 2-3 persons because everyone wants seconds!

  • Deb Z says:

    Hi Candice. How many can s of Jackfruit makes 3 cups shredded? Can’t wait to try this.

  • Gina Green says:

    Best enchiladas I’ve EVER had! The sauce!!!! So yummy, all of it!

  • Diane Garay says:

    If I could rate this 10 stars, I would! This was my first attempt of ever making vegan enchiladas from scratch. I absolutely fell in love with them, wishing I could eat them all over again! Even my carnivore fiancé fell in love with them! Thank you for the inspiration!

  • Made this recipe for my daughter and son-in-law who are vegans. Wow – soooo delicious. You don’t have to be a vegan to enjoy this one!

  • So many people tell me that vegan food is bland or boring or gross, and then you make them some vegan enchiladas by Edgy Veg and they never utter those words again. This is by far one of my top five most favorite vegan dishes I have EVER made, and I will be making these weekly if not bi-weekly for the foreseeable future. Hats off to Candice for once again creating a home run recipe for the masses! Just a note to anyone thinking of making this, it may look daunting or like there is a lot to do, but it really isn’t and anything you have to do to achieve the end results is 1000% worth it. YUM!!!

  • A friend recommended this recipe and adding 1/4 cup of bbq sauce in the jackfruit mixture and following the rest of the recipe with peppers, beans and spinach and WOW. So good! I’ll be telling my friends about this recipe it’s perfect! I sprinkled the top of 3 tortillas with vegan cheddar and the other 3 with vegan mozzarella and I must say I much prefer the vegan cheddar but that’s just a personal taste.

  • I can’t even describe into words how blown away I am by this recipe. One bite and my mouth was in shock with all the delicious flavour and cheesiness with each bite. Everyone on the fence needs to make this recipe it is 10/10 worth it! I followed this recipe completely except I only had a pack of vegan cheddar shredded cheese, a package of BBQ jackfruit (1 cup even tho it asks for 3 cups) and a black bean mixture instead of just plain beans. Ii had it in oven for 25-30 mins and topped with green onions from the garden. I used 6 larger tortillas for my family of 3 and everyone couldn’t get enough! We each had 2 enchiladas and were full yet craved more it was that good y’all. It’s going to be a weekly/bi-weekly meal this fall. I’m going to make two batches next time and see if it holds up in refrigerator if I meal prep a batch. 10/10 recommend. If I could give this recipe 10 stars I would!

    • awww thank you for this review Ryan! Means the world to me! And so happy to hear how your dish turned out with the available products you had! I’m sure others might be in the same boat and will be happy to hear how it turned out delicious!

  • Jerome Hollomon says:

    One of my favorite recipes by Candice! It was so delicious! And making the enchiladas sauce was super easy!

    • Thanks Jerome! It truly is awesome how easy the enchilada sauce is to make at home. Always trying to find the quickest way to make delicious vegan recipes accessible!


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