Chicken Enchiladas Suizas (Dairy-Free Option) (Edit recipe)

Enchilada sauce

1. Boil about 6 cups of water in a medium saucepan. When boiling, add in the husked and washed medium tomatillos, jalapenos, and the white onion.
2. Boil covered for about 8 minutes or until the tomatillos and jalapenos are a pale green color.
3. 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)

1. At this point, begin making the flautas.
2. 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.
3. Place about a tablespoon of chicken on the edge of the back side of the tortilla.
4. 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.
5. 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.
6. 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.
7. Once they are a light golden color, place them upright in a bowl or round pan covered in paper towels to drain.
8. For more details and photos on how to make flautas, please click here.

Serving the enchiladas (see notes)

1. First be sure to remove each of the toothpicks from the fried, rolled tacos.
2. 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.
3. 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.
4. 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.
5. Serve with a side of rice or refried beans.