Chicken Enchiladas Suizas (Dairy-Free Option)
Chicken Enchiladas Suizas (Dairy-Free Option) are delicious chicken rolled tacos, topped with a zesty, green, and dairy-free salsa that is so easy to make.
Ingredients
- 101010 Tomatillo, medium (washed and husked)
- 1-21-21-2 Jalapeño, based on preferred spiciness level
- .25.25.25 White Onion
- .25 cup.25 cup.25 cup Water
- 111 Garlic, large clove
- 1 tsp1 tsp1 tsp Salt
- 1 pinch1 pinch1 pinch Black Pepper, ground
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, chopped
- 15-2015-2015-20 Corn Tortilla
- 3-4 cups3-4 cups3-4 cups Chicken Breast, cook and shredded
- Vegetable Oil, or other oil for frying
- .5 cup.5 cup.5 cup Mexican Cheese Blend, white or leave out for dairy-free
- 2 Tbsp2 Tbsp2 Tbsp Onion, diced
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F.
- 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.
- Boil covered for about 8 minutes or until the tomatillos and jalapenos are a pale green color.
- 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.
- At this point, begin making the flautas.
- 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.
- Place about a tablespoon of chicken on the edge of the back side of the tortilla.
- 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.
- 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.
- 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.
- Once they are a light golden color, place them upright in a bowl or round pan covered in paper towels to drain.
- For more details and photos on how to make flautas, please click here.
- First be sure to remove each of the toothpicks from the fried, rolled tacos.
- 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.
- 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.
- 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.
- Serve with a side of rice or refried beans.
Enchilada sauce
Flautas (rolled tacos)
Serving the enchiladas (see notes)
Notes
If you like your enchiladas crunchy, simply plate the enchiladas and drizzle with the hot green salsa right before serving. Then top with shredded cheese and diced onion. The heat of the sauce will help melt the cheese.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 656 |
Fat: | 26 g |
Carbohydrates: | 90 g |
Protein: | 42 g |
Cholesterol: | 98 g |
Sodium: | 586 mg |
Fiber: | 26 g |
Sugars: | 21 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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