Chicken Enchiladas Suizas (with a dairy-free option) are rolled chicken tacos topped with a bright, tangy green salsa. The sauce is simple to make and can be left dairy-free or finished with melted cheese.

Chicken Enchiladas Suizas (Dairy-Free Option)

One evening my family and I were in the grocery parking lot debating dinner. My dad remembered leftover cooked chicken at home and suggested enchiladas Suizas. We raced in to buy a few ingredients, grabbed his recipe, and cooked together. The result became a new family favorite and the recipe below.

For other enchilada variations try Stacked Enchiladas, Enchiladas Rojas with Shredded Beef, or Guajillo Enchilada Sauce.

What are Enchiladas Suizas?

Enchiladas Suizas are often called green enchiladas in English. The name translates literally to “Swiss enchiladas,” for which several origin stories exist. Traditionally they are served in a crema-based green sauce and finished with cheese. This family version uses a dairy-free salsa verde, with the option to add shredded Mexican cheese at the end for those who want it.

Ingredients

To make these green enchiladas you’ll need:

• Tomatillos
• Jalapeños
• White onion
• Garlic
• Salt and pepper
• Cilantro
• Olive oil
• Corn tortillas
• Cooked, shredded chicken
• Shredded Mexican cheese (optional)

How To Choose Tomatillos

Pick tomatillos that are firm, dark green, and free of blemishes or wrinkles. The husk should still hug the fruit rather than peeled back.

Can Kids Eat These?

Kids can enjoy these, especially if you keep some plain. The flautas (rolled tacos) are essentially crispy, stuffed tortillas—often a kid favorite. If your children are sensitive to heat, set a few aside before adding the green salsa or reduce the jalapeño amount.

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

Begin by bringing about 6 cups of water to a boil in a medium saucepan. Add 10 medium tomatillos (washed and husked), 1–2 jalapeños (adjust for heat preference), and ¼ of a white onion. Cover and simmer for about 8 minutes, until the tomatillos and jalapeños turn a pale green.

Transfer the cooked vegetables to a blender or food processor with 1 large garlic clove, ¼ cup water, 1 teaspoon kosher salt, and a pinch of black pepper. Blend until smooth to make the salsa verde.

This sauce makes enough for about 15–20 enchiladas, so prepare 15–20 corn tortillas and 3–4 cups of shredded chicken for the filling.

To make the flautas: warm each tortilla briefly on a comal or skillet until soft and pliable, place a spoonful of shredded chicken along one edge, roll tightly, and secure with a toothpick. Fry the rolled tortillas in about ½ inch of oil over medium heat until lightly golden on both sides, then drain upright on paper towels.

Heat two tablespoons of oil in a medium pot and warm the blended green sauce, stirring until heated through. Stir in 2 tablespoons of chopped cilantro just before serving.

How to Serve the Green Enchiladas

Remove toothpicks from the flautas before saucing. For crunchy enchiladas, plate the flautas and drizzle hot green salsa over them immediately, then top with shredded cheese and diced onion so the heat melts the cheese.

For softer enchiladas or to feed a crowd, arrange the fried flautas in a single layer in a glass baking dish. Pour about ⅓ cup of sauce over the first layer, add the remaining flautas, and pour another ⅓–½ cup of sauce on top. Save any extra sauce on the table for those who want more.

Top with shredded cheese and diced onion and bake at 350°F for 20–30 minutes, until cheese is melted and the sauce bubbles. Omit the cheese for a dairy-free option. Serve with rice or refried beans.

I hope you enjoy this family-style take on Chicken Enchiladas Suizas!

Recipe

Chicken Enchiladas Suizas (Dairy-Free Option)

by Gemma Aguayo-Murphy

A zesty green salsa coats crisp or baked rolled chicken tacos. Leave the cheese off for a dairy-free serving or add shredded Mexican cheese for a gooey finish.

Course Main Course

Cuisine Mexican

Servings 5 people

Ingredients

Enchilada Sauce

• 10 medium tomatillos, washed and husked
• 1–2 jalapeños, to taste
• ¼ white onion
• ¼ cup water
• 1 large garlic clove
• 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

• ½ cup shredded white Mexican cheese (omit for dairy-free)
• 2 tablespoons diced onion

Instructions

1. Preheat the oven to 350°F if baking the assembled enchiladas.

Enchilada Sauce

1. Boil about 6 cups of water in a medium saucepan. Add the tomatillos, jalapeños, and white onion.
2. Cover and boil for about 8 minutes, until the vegetables are a pale green.
3. Blend the cooked vegetables with garlic, ¼ cup water, salt, and pepper until smooth.

Flautas (Rolled Tacos)

1. Warm tortillas on a griddle until pliable. Place a tablespoon of shredded chicken on one edge, roll tightly, and secure with a toothpick.
2. Heat about ½ inch of oil in a heavy pan over medium heat. Fry flautas until golden on both sides, then drain upright on paper towels.

Serving the Enchiladas

1. Remove toothpicks.
2. For a baked, softer result: arrange flautas in a baking dish, pour about ⅓ cup sauce over the first layer, add the remaining flautas and another ⅓–½ cup sauce.
3. Top with shredded cheese and diced onion and bake 20–30 minutes until the cheese melts and the sauce bubbles. Omit cheese for dairy-free.
4. Serve with rice or refried beans.

Notes

• If you prefer crunchy enchiladas, drizzle hot salsa over plated flautas and top immediately with cheese and diced onion so the heat melts the cheese.