Chicken Enchiladas Suizas (Dairy-Free Option) are flavorful rolled chicken tacos topped with a bright, green dairy-free salsa that’s quick and simple to make.
Chicken Enchiladas Suizas (Dairy-Free Option)
One evening my family debated dinner in the car — tacos, caldo, tostadas — until my dad remembered leftover cooked chicken and suggested enchiladas Suizas. We raced into the store, gathered the missing ingredients, and cooked together at my parents’ house. The result became this easy and delicious recipe to share.
For other enchilada ideas, try stacked enchiladas, enchiladas rojas, or guajillo enchilada sauce recipes.
What are Enchiladas Suizas?
Enchiladas Suizas are often called green enchiladas in English. The name literally translates to “Swiss enchiladas,” and there are different stories about how the name originated. Traditionally they’re covered in a creamy green sauce and cheese. This family version uses a dairy-free salsa verde while still allowing you to add shredded cheese at the end if you prefer a cheesy finish.
Ingredients
To make these green enchiladas you will need:
- Tomatillos
- Jalapeños
- Onion
- Garlic
- Salt and pepper
- Cilantro
- Oil (olive or vegetable)
- Corn tortillas
- Shredded cooked chicken
- Shredded cheese (optional)
How To Choose Tomatillos
Select tomatillos that are dark green and firm but not rock hard. The papery husk should cling to the fruit and the tomatillo itself should be free of blemishes and not overly wrinkled.
Will Kids Eat These?
Yes — if your children are comfortable with a little heat. Because the dish is essentially dressed-up flautas (rolled tacos), kids who like flautas will usually enjoy these too. If you want to keep a milder portion, set a few rolled tacos aside before saucing them.
How to Make Chicken Enchiladas Suizas (Dairy-Free Option)
Begin by boiling about 6 cups of water in a medium saucepan. When the water is boiling, add 10 husked and washed medium tomatillos, 1–2 jalapeños (adjust for heat), and 1/4 of a white onion.
Cover and boil for about 8 minutes, until the tomatillos and jalapeños turn a pale green color.
Transfer the cooked vegetables to a blender or food processor. Add 1 large garlic clove, 1/4 cup of water, 1 teaspoon kosher salt, and a pinch of black pepper. Blend until completely smooth to make your salsa verde.
Next, prepare the flautas. This sauce will dress about 15–20 enchiladas, so plan on 15–20 corn tortillas and about 3–4 cups of shredded chicken for filling.
Warm each tortilla on a griddle or comal so it becomes pliable. Place roughly 1 tablespoon of shredded chicken along one edge, roll tightly, and secure with a toothpick. Repeat until you’ve used the filling or have the desired number of flautas.
Heat about 1/2 inch of oil in a heavy skillet over medium heat. Fry a few flautas at a time until lightly golden, turning once. Drain upright on paper towels to remove excess oil.
In a medium pot, heat 2 tablespoons of oil and add the blended salsa verde. Warm it through, then stir in 2 tablespoons of chopped cilantro.
How to Serve the Green Enchiladas
Remove toothpicks from the fried flautas before saucing. If you prefer crisp enchiladas, plate the flautas and drizzle the hot green salsa just before serving; top with shredded cheese and diced onion so the sauce melts the cheese slightly.
For softer enchiladas or to serve a crowd, arrange the fried flautas in one layer in a glass baking dish and pour about 1/3 cup of sauce over them. Add the remaining flautas in a second layer and pour another 1/3–1/2 cup of sauce over the top. Reserve any extra sauce for the table.
Top with shredded cheese and diced onion (omit the cheese for a dairy-free version). Bake in a 350°F oven for 20–30 minutes, until the cheese is melted and the sauce is bubbling. Serve with rice or refried beans.
Leave the cheese off for a dairy-free option. Enjoy warm with your favorite sides.
Recipe
Chicken Enchiladas Suizas (Dairy-Free Option)
Ingredients
Enchilada Sauce
- 10 medium tomatillos, washed and husked
- 1–2 jalapeños, to taste
- 1/4 white onion
- 1 large garlic clove
- 1/4 cup water
- 1 teaspoon kosher salt
- Pinch ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped cilantro
Flautas (Rolled Tacos)
- 15–20 corn tortillas
- 3–4 cups cooked, shredded chicken
- Oil for frying (vegetable or olive oil)
- Toothpicks
Toppings
- 1/2 cup shredded white Mexican cheese (omit for dairy-free)
- 2 tablespoons diced onion
Instructions
- Preheat oven to 350°F.
- For the sauce: Bring about 6 cups of water to a boil. Add tomatillos, jalapeños, and the white onion. Cover and boil 8 minutes until pale green.
- Blend the cooked vegetables with garlic, 1/4 cup water, salt, and pepper until smooth.
- Warm tortillas on a comal or skillet until pliable. Place about 1 tablespoon chicken on each tortilla, roll tightly, and secure with a toothpick.
- Heat 1/2 inch of oil in a heavy skillet over medium heat. Fry flautas in batches until golden on both sides. Drain on paper towels.
- Warm 2 tablespoons oil in a pot, add the blended salsa verde and heat through. Stir in 2 tablespoons chopped cilantro.
- To serve crunchy: Plate flautas, drizzle with hot salsa, and top with cheese and diced onion so the salsa melts the cheese.
- To bake: Remove toothpicks, arrange flautas in a glass baking dish, pour 1/3 cup sauce over the first layer, add remaining flautas and another 1/3–1/2 cup sauce. Top with cheese and onion and bake 20–30 minutes until cheese is melted and sauce bubbles.
- Serve with rice or refried beans. Omit cheese for a dairy-free option.
Notes
- If you prefer crunch, sauce and top right before serving so flautas stay crisp. For softer enchiladas, bake as directed.