Chicken Enchiladas Suizas (Dairy-Free Option)

Chicken Enchiladas Suizas (Dairy-Free Option) are delicious chicken rolled tacos, topped with a zesty, green, and dairy-free salsa that is so easy to make.

Chicken Enchiladas Suizas (Dairy-Free Option) #greenenchiladas #enchiladassuizas #dairyfreeenchiladas

Chicken Enchiladas Suizas (Dairy-Free Option)

“Tacos…” “No.”

“Caldo…” “No.”

“Tostadas…” “No.”

There we were last Tuesday, my mom, dad, son and I, sitting in the grocery store parking lot and trying to answer the ever-annoying question of what to make for dinner.

Then,  my dad remembered he had leftover cooked chicken at home and offered up the idea of enchiladas Suizas. “Yes!”

We hurried into the store to buy the missing ingredients, then headed to my parents’ house. My dad brought out his recipe for the enchiladas and the three of us began to cook up a storm.

So not only did I come away with dinner for my family that day, but also this tasty, new recipe for Chicken Enchiladas Suizas (Dairy-Free Option) to share with you today.

What are Enchiladas Suizas?

Enchiladas Suizas are what are referred to in English as green enchiladas. Literally though, enchiladas Suizas means “Swiss enchiladas,” with varying theories and opinions as to the origin of the name.

Read more about the history of Enchiladas Suizas here.

Traditionally, enchiladas Suizas are smothered in a green sauce with lots of cream and topped with cheese. However, this version of my dad’s uses a dairy-free salsa verde with the option of adding shredded cheese at the end. This is definitely an option I always choose because a gooey, melted Mexican cheese is just too good to pass up.

Can My Kids Eat These?

Of course your kids can eat these, if they don’t mind spicy food. However, my kids are still pretty young and picky and haven’t ventured into anything spicy. A great part about these enchiladas though, is they are basically fancied-up flautas (rolled tacos), which just happen to be one of my kids’ favorite things to eat. So before topping the flautas with the sauce, I leave some to the side for my kids.

You can find the recipe for Simple and Crunchy Chicken Flautas by clicking here.

How to Make Chicken Enchiladas Suizas (Dairy-Free Option)

To begin, boil about 6 cups of water in a medium saucepan. When boiling, add in 10 husked and washed medium tomatillos, 1-2 jalapeños (depending on your preferred spiciness level), and 1/4 of a white onion.

Boil covered for about 8 minutes or until the tomatillos and jalapeños are a pale green color.

Ingredients for green enchilada sauce #greenenchiladas #enchiladassuizas

Then, place the cooked vegetables, 1 large garlic clove, 1/4 cup of water, 1 teaspoon of kosher salt, and a pinch of pepper into a blender or food processor. Blend until smooth.

At this point, begin making the flautas. The sauce is enough for about 15-20 enchiladas, so you will need 15-20 corn tortillas and plenty of shredded chicken to fill each one.

Click here to refer to my flautas recipe to help you assemble and fry them or see the recipe below.

Flautas for enchiladas Suizas #greenenchiladas #chickenenchiladas

Once the flautas are complete and draining on the paper towel, heat two tablespoons of oil in a medium pot. Add the sauce to the pot and stir until warmed through.

At this point stir in 2 tablespoons of chopped cilantro to the sauce.

How to Serve the Green Enchiladas

First, be sure to remove the toothpicks from the flautas before serving them and/or covering them with the sauce.

If you like your enchiladas crunchy, simple plate the enchiladas and drizzle with the hot green salsa right before serving. Then top with shredded cheese and diced onion. The heat of the sauce will help melt the cheese.

If you prefer softer enchiladas or are serving a large group, place all the fried rolled tacos in a glass baking-dish. Arrange the enchiladas in one layer, pouring about 1/3 cup of the sauce over them. Then, arrange the rest of the enchiladas on top and pour another 1/3-1/2 cup of the salsa over them. You may have some sauce leftover, which you can place on the table in case anyone wants to add some extra to their enchiladas.

Again, top with shredded cheese and diced onion and bake in a 350 degree F oven for 20 minutes until the cheese is melted and the sauce is bubbling.

green enchiladas ready for the oven #greenenchiladas #chickenenchiladas

Leave the cheese off for a dairy-free option. Serve with a side of rice or refried beans.

I hope you enjoy!

Chicken Enchiladas Suizas with Dairy-Free Option #enchiladas #enchiladassuizas #greenenchiladas

Chicken Enchiladas Suizas (Dairy-Free Option)

Chicken Enchiladas Suizas (Dairy-Free Option) are delicious chicken rolled tacos, topped with a zesty, green, and dairy-free salsa that is so easy to make.
Course Main Course
Cuisine Mexican
Servings 5 people
Author Gemma from Everyday Latina

Ingredients

Enchilada Sauce

  • 10 medium tomatillos (washed and husked)
  • 1-2 jalapeños (based on preferred spiciness level)
  • 1/4 white onion
  • 1/4 cup water
  • 1 large garlic clove
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp chopped cilantro

Flautas (Rolled Tacos)

  • 15-20 corn tortillas
  • 3-4 cups cooked, shredded chicken
  • oil for frying (either vegetable or olive oil)
  • toothpicks

Toppings

  • 1/2 cup white, Mexican shredded cheese (leave out for dairy-free)
  • 2 tbsp diced onion

Instructions

  • Preheat the oven to 350 degrees F.

Enchilada Sauce

  • Boil about 6 cups of water in a medium saucepan. When boiling, add in the husked and washed medium tomatillos, jalapeños, and the white onion.
  • Boil covered for about 8 minutes or until the tomatillos and jalapeños are a pale green color.
  • Place the cooked vegetables, garlic clove, 1/4 cup of water, kosher salt, and a pinch of pepper into a blender or food processor. Blend until smooth.

Flautas (Rolled Tacos)

  • At this point, begin making the flautas.
  • Heat a comal (a griddle like the one shown here) over medium heat. Once hot, warm up each of the tortillas until soft and malleable.
  • Place about a tablespoon of chicken on the edge of the back side of the tortilla.
  • Roll the tortilla and use a toothpick to secure the tortilla shut. Do the same until you have used up all of the meat or have the amount of flautas you want.
  • Heat about a half inch of oil on medium heat in a heavy, medium-sized pan or a cast iron skillet. Once the oil is hot, but not smoking, it is time to start frying.
  • Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.
  • Once they are a light golden color, place them upright in a bowl or round pan covered in paper towels to drain.

Serving the Enchiladas (See Notes)

  • First be sure to remove each of the toothpicks from the fried, rolled tacos.
  • Place all the rolled tacos in a glass baking-dish. Arrange the enchiladas in one layer, pouring about 1/3 cup of the sauce over them.
  • Then, arrange the rest of the enchiladas on top and pour another 1/3-1/2 cup over them. Place any leftover sauce on the table in case anyone wants to add some extra salsa to their enchiladas.
  • Top with the shredded cheese and the diced onion and bake for 20-30 minutes until the cheese is melted and the sauce is bubbling.
  • Serve with a side of rice or refried beans.

Notes

  • If you like your enchiladas crunchy, simply plate the enchiladas and drizzle with the hot green salsa right before serving. Then top with shredded cheese and diced onion. The heat of the sauce will help melt the cheese.
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