Authentic Chicken Enchiladas Suizas: Zesty Dairy-Free Green Salsa Recipe

Discover how to make delicious Chicken Enchiladas Suizas with a vibrant, zesty, and easy-to-prepare dairy-free green salsa. This recipe for rolled chicken tacos offers a healthier twist on a beloved Mexican classic, perfect for any family meal.

Every week, the age-old question echoes through our home: “What’s for dinner?” Last Tuesday was no different. My mom, dad, son, and I were sitting in the grocery store parking lot, running through the usual suspects.

“Tacos…” “No.”

“Caldo…” “No.”

“Tostadas…” “No.”

The culinary debate was reaching its peak until my dad, ever the resourceful chef, remembered he had some leftover cooked chicken at home. A spark ignited in his eyes, and he declared, “Enchiladas Suizas!” A unanimous “Yes!” filled the car. We quickly dashed into the store to grab the missing ingredients, then headed straight to my parents’ house. My dad, with his trusty recipe in hand, led us in a lively cooking session.

That day, I not only walked away with a fantastic dinner for my family but also a brand new appreciation for this incredibly tasty recipe for Chicken Enchiladas Suizas. And now, I’m thrilled to share this delicious, dairy-free option with you. Get ready to transform simple ingredients into a meal that’s bursting with fresh flavors and homemade goodness.

What are Enchiladas Suizas? Unraveling the Green Enchilada Mystery

Enchiladas Suizas are widely recognized as “green enchiladas” in English, thanks to their signature vibrant green sauce. The name itself, “Enchiladas Suizas,” literally translates to “Swiss enchiladas,” a moniker that often sparks curiosity. There are several fascinating theories and opinions regarding the origin of this intriguing name.

You can delve deeper into the rich history and various controversies surrounding Enchiladas Suizas here.

Traditionally, Enchiladas Suizas are known for being generously smothered in a creamy green sauce, often enriched with dairy products like cream and finished with a blanket of melted cheese. This classic preparation results in a rich and indulgent dish. However, the version I’m sharing today – my dad’s special recipe – offers a wonderful twist. It features a bright, zesty dairy-free salsa verde, while still providing the option to add shredded cheese for those who desire that irresistible gooey, melted texture. Personally, I find it hard to resist the allure of a good melted Mexican cheese, so it’s an option I frequently embrace. This dairy-free adaptation makes the dish lighter yet equally flavorful, allowing more people to enjoy this beloved Mexican staple.

Key Ingredients for Flavorful Green Enchiladas

Crafting these delectable green enchiladas requires a selection of fresh and simple ingredients. The magic truly happens when these components come together to create the vibrant salsa and the satisfying rolled tacos. Here’s what you’ll need to gather:

• **Tomatillos:** The star of our green salsa, providing that essential tangy and slightly earthy flavor.
• **Jalapeños:** To infuse the sauce with a delightful kick. You can adjust the quantity based on your preferred spice level.
• **Onion:** Both white onion for boiling with the tomatillos and diced onion for topping add layers of flavor and texture.
• **Garlic:** An aromatic essential that enhances the depth of the salsa.
• **Salt and Pepper:** Fundamental seasonings to bring all the flavors into balance.
• **Cilantro:** Fresh cilantro is stirred into the finished sauce for a burst of herbaceous freshness.
• **Oil:** For frying the rolled tortillas and for sautéing the salsa to perfection.
• **Corn Tortillas:** The foundation of our enchiladas, providing that authentic texture.
• **Shredded Chicken:** The hearty filling for our rolled tacos. Cooked and shredded chicken breast or thigh works best.
• **Shredded Cheese (optional):** For those who enjoy a cheesy topping, Mexican shredded cheese blends are ideal. You can easily omit this for a completely dairy-free dish.

Selecting the Best Tomatillos: A Guide for Optimal Flavor

The quality of your tomatillos directly impacts the flavor of your green enchilada sauce. When you’re at the market, take a moment to choose them carefully. Look for tomatillos that are firm to the touch, but not rock hard, indicating ripeness. Their color should be a vibrant, dark green, suggesting freshness and a rich, tangy flavor profile. Inspect the papery husk that encases each tomatillo; it should be relatively tight to the fruit and not pulled away or excessively dry. Avoid any tomatillos that show signs of blemishes, soft spots, or wrinkles, as these indicate they are past their prime. A good tomatillo will feel substantial in your hand and have a slightly sticky residue once the husk is removed, which is completely normal and washes off easily.

For even more in-depth tips and insights on selecting the freshest tomatillos, I highly recommend checking out this informative article from Bon Appétit.

Making Enchiladas Suizas Kid-Friendly: Spice Control and Fun Alternatives

One of the most common questions I get is about serving spicy dishes to children. Of course, your kids can definitely enjoy these enchiladas, especially if they have a palate for spicy food! However, I understand that many younger children, like my own, can be quite particular about heat and new flavors. The wonderful thing about this recipe is its versatility and how easily it can be adapted.

These enchiladas are essentially “fancied-up flautas” or rolled tacos, which happen to be a huge hit with my kids. Before I drizzle the zesty green sauce over the entire batch, I make sure to set aside a few of the plain fried chicken flautas just for them. This way, they get to enjoy their favorite crunchy rolled tacos without the added spice of the salsa. You can serve their portion with a side of mild salsa, guacamole, or a dollop of dairy-free sour cream if desired. This simple trick ensures that everyone at the table, from the spice lovers to the picky eaters, can enjoy a delicious and satisfying meal.

If you’re looking for a dedicated recipe for Simple and Crunchy Chicken Flautas, perfect for a standalone meal or as a base for these enchiladas, simply click here.

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

Let’s dive into the step-by-step process of creating these flavorful Chicken Enchiladas Suizas. The recipe is divided into making the vibrant green salsa, preparing the chicken flautas, and finally, assembling and serving the enchiladas.

Crafting the Zesty Dairy-Free Green Salsa

The heart of our Enchiladas Suizas is the incredible dairy-free green salsa. It’s surprisingly simple to make and packed with fresh, tangy flavors.

To begin, grab a medium saucepan and fill it with about 6 cups of water. Bring this water to a rolling boil over medium-high heat. While the water is heating, make sure your 10 medium tomatillos are husked and thoroughly washed. You’ll also need 1-2 jalapeños – adjust this number based on how much heat you prefer – and a quarter of a white onion.

Once the water is boiling vigorously, carefully add the husked and washed tomatillos, the jalapeños, and the quarter of a white onion to the saucepan. Cover the pot and allow them to boil for approximately 8 minutes, or until you observe the tomatillos and jalapeños turning a pale green color. This indicates they are cooked through and ready for blending.

Next, carefully transfer the cooked vegetables from the saucepan into a blender or food processor. Add 1 large garlic clove, ¼ cup of fresh water, 1 teaspoon of kosher salt, and a generous pinch of ground black pepper. Blend all these ingredients until the mixture is completely smooth and boasts a beautiful, uniform green hue. Taste the salsa and adjust seasonings as needed – you might want a little more salt or an extra pinch of pepper depending on your preference. Set this vibrant salsa aside for a moment.

Preparing the Chicken Flautas (Rolled Tacos)

While your salsa is ready, it’s time to assemble the delicious chicken flautas that will form the core of your enchiladas. This recipe yields enough sauce for approximately 15-20 enchiladas, so you’ll need a corresponding number of corn tortillas and a generous amount of cooked, shredded chicken to fill each one. You can use pre-cooked rotisserie chicken, leftover roasted chicken, or boil and shred chicken breasts specifically for this purpose.

Warming the tortillas is crucial for making them pliable enough to roll without breaking. Heat a comal (a flat griddle like the one shown here) or a large skillet over medium heat. Once hot, warm each corn tortilla individually for about 15-30 seconds per side, until it’s soft and easy to bend. Don’t let them get crispy yet.

Lay a warmed tortilla flat. Place about a tablespoon of shredded chicken along one edge of the tortilla. Tightly roll the tortilla, starting from the chicken-filled edge, to form a cylinder. Secure the rolled tortilla with a toothpick to prevent it from unrolling during frying. Repeat this process until all your chicken is used or you have your desired number of flautas.

For a more detailed guide on how to assemble and fry flautas, complete with additional photos and tips, you can refer to my dedicated flautas recipe by clicking here or see the comprehensive instructions below in the recipe card.

To fry the flautas, heat about half an inch of oil (vegetable or olive oil works well) in a heavy, medium-sized pan or a cast iron skillet over medium heat. The oil is ready when a small piece of tortilla sizzles immediately when dropped in, but it shouldn’t be smoking. Carefully place a few flautas into the hot oil using tongs, making sure not to overcrowd the pan. Fry them until they are golden and crispy on both sides, flipping once. Once cooked, transfer the flautas upright to a bowl or round pan lined with paper towels to drain excess oil. This step ensures maximum crispiness.

Bringing it All Together: Finishing the Enchiladas

Once your flautas are beautifully golden and draining on paper towels, return to your delicious green salsa. Heat two tablespoons of fresh oil in a medium pot over medium heat. Pour the blended salsa into the pot and stir constantly until it is thoroughly warmed through and slightly simmering. This step allows the flavors to meld and deepen. At this point, stir in 2 tablespoons of freshly chopped cilantro to give the sauce a final burst of fresh, herbaceous flavor.

How to Serve Your Green Enchiladas: Crunchy or Soft?

Before serving, a crucial step: remember to carefully remove all toothpicks from the fried flautas. Now you have a couple of wonderful options for serving, depending on your texture preference:

For Crunchy Enchiladas: If you love the satisfying crispness of a freshly fried flauta, simply plate your desired number of enchiladas. Drizzle them generously with the hot green salsa right before serving. Top immediately with shredded cheese (if using) and a sprinkle of diced white onion. The heat from the salsa will gently melt the cheese, creating a perfect gooey topping while maintaining the tortilla’s crunch.

For Softer, Baked Enchiladas (Ideal for a Crowd): If you prefer softer enchiladas, or if you’re preparing this dish for a larger group, this method is perfect. Arrange all the fried rolled tacos in a single layer in a glass baking dish. Pour about ⅓ cup of the warmed green salsa evenly over the first layer of enchiladas. Then, arrange any remaining enchiladas on top, creating a second layer if necessary, and pour another ⅓ to ½ cup of the salsa over them. You might have some sauce leftover, which is great! Place it in a small bowl on the table for anyone who wants to add extra salsa to their serving.

For the baked version, generously top the enchiladas with shredded cheese (if using) and diced onion. Bake in a preheated 350°F (175°C) oven for 20-30 minutes, or until the cheese is beautifully melted and bubbly, and the salsa is simmering around the edges. This baking time allows the tortillas to soften and absorb some of that incredible green sauce flavor.

For a completely dairy-free option, simply omit the shredded cheese from either serving method. These enchiladas are incredibly versatile and pair wonderfully with traditional Mexican sides. Serve them alongside a fluffy bed of Mexican rice, savory refried beans, or a simple fresh salad to complete your meal. However you choose to enjoy them, I truly hope you savor every delicious bite!

Tips for Success and Variations

To ensure your Chicken Enchiladas Suizas turn out perfectly every time, here are a few additional tips. When boiling the tomatillos and jalapeños, ensure they don’t overcook, as this can dull their vibrant color and flavor. Aim for a pale green, not brownish. For the chicken, any pre-cooked, shredded chicken works well, making this a fantastic recipe for using up leftovers. If you want to add more flavor to your chicken, you can simmer it with a little onion, garlic, and a bay leaf before shredding.

Don’t be afraid to experiment with the spice level. If you prefer a milder salsa, use fewer jalapeños or remove the seeds and membranes. For an extra kick, you can add a serrano pepper to the boil. This recipe is also incredibly adaptable to different dietary needs. For a vegetarian option, fill the tortillas with a mixture of sautéed vegetables, black beans, or a plant-based shredded meat substitute. You can also experiment with different cheeses, such as cotija or Oaxaca cheese, if dairy is not an issue.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers (which might be rare with this delicious dish!), properly storing and reheating them will help maintain their flavor and texture. Store any leftover baked enchiladas in an airtight container in the refrigerator for up to 3-4 days. The sauce will continue to meld with the tortillas, making them even more flavorful.

To reheat, the best method is usually in the oven. Preheat your oven to 300°F (150°C). Place the enchiladas in an oven-safe dish, cover loosely with foil to prevent drying, and bake for about 15-20 minutes, or until heated through. If you prefer, individual portions can also be reheated in the microwave, though the tortillas might be less firm. For any leftover salsa, store it separately in an airtight container in the refrigerator for up to a week. It’s excellent on eggs, tacos, or as a dip!

Recipe

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