At just about any restaurant in our hometown, Laredo, you’ll find these enchiladas on the menu. Enchiladas suizas are usually filled with chicken and topped with a tomatillo and crema based salsa, and generous topping of grated cheese. We hope you enjoy our dairy free take on this staple dish—a dish that always takes us back to restaurants back home, and reminds us of gathering for a meal with family.
16oz Enchilada Filling of Choice (We love shredded chicken or a vegan cheese for this recipe!)
1 pack Siete Grain Free Almond Flour Tortillas
¼ cup Siete Cashew Queso Blanco
1 cup Siete Green Enchilada Sauce
¼ cup Coconut Milk
¼ bunch Cilantro
1 Garlic Clove
½ tsp Salt
¼ cup Dairy Free Sour Cream
Preheat the oven to 350F.
In a blender or food processor, combine all ingredients. Blend until smooth.
Pour ⅓ of the sauce into a greased, 13-by-9-by-2-inch casserole dish and spread evenly over the bottom.
Heat tortillas over medium heat for 10 seconds per side.
Fill the warm tortillas with chicken (or other filling) and roll into ½ inch diameter tubes.
Arrange the filled tortillas seam-side down, snuggled together over sauce.
Pour remaining sauce and cover the casserole dish tightly with aluminum foil and bake for 25-30 minutes.
Pull from the oven and leave covered for 10-15 minutes.
Uncover, and garnish with a drizzle of dairy free sour cream and fresh chopped cilantro. Serve immediately.
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