Enjoy delicious Gluten-Free Enchiladas Suizas, a savory blend of tender tortillas, creamy sauce, and fresh ingredients, perfect for any meal!
Deliciously Creamy and Flavorful Mexican Dish Without the Gluten
Enchiladas Suizas, a beloved dish from childhood, are made with a mild green sauce and generous amounts of melty cheese. Traditionally prepared with salsa verde, this dish is often enriched with sour cream and cheese. However, for those who avoid dairy, a vegan cheese alternative can provide a familiar taste while maintaining the dish’s creamy and flavorful essence. The salsa verde, a crucial component, is crafted using tomatillos, green onions, poblano pepper, white onion, cilantro, and lime juice, resulting in a vibrant sauce that complements the enchiladas beautifully.
The filling for the enchiladas typically includes shredded rotisserie chicken, sautéed onions, and a blend of spices like cumin and coriander. Once combined with the salsa verde and cheese, this mixture is rolled into tortillas and baked until bubbly and golden. The layering of salsa verde and cheese on top before baking ensures that the final dish is not only delicious but visually appealing as well. This approach offers a delightful twist on a classic recipe while accommodating dietary preferences, making it an excellent choice for gatherings or weeknight dinners.
Deliciously Guilt-Free: Indulge in Flavor-Packed Gluten-Free Swiss Enchiladas!
All right are we rolling we’re still rolling all right today we’re going to be making dairyfree chicken enchilada squeezes my childhood favorite just because you’re going gluten and dairyfree does not mean that you are going to miss out on all the familiar favorite recipes of your.
Childhood this is a really good dish because we’re going to use gluten-free tortillas and going to use this vegan cheese and honestly if you don’t tell them I think you could get away with them not knowing the difference at all so we’re going to start with the salsa Verity I want to get that done first so that it’s waiting for us when it’s time.
To assemble the enchiladas all right we’re going to use a large sheet pan and parchment paper so this sauce has whole Tomos pablano pepper white onion haved and peeled a whole bunch of green onions just Trimm off the hairy ends I’m not measuring I’m just going to drizzle oil over everything here kosher sea.
Salt season as we go pepper all right so I’m tossing everything making sure it’s all covered in the oil and the salt and the pepper we’re going to take our oven rack we want it about 8 in from the heat element that looks about right to me now I’m going to turn this on to broil that will probably.
Broil for 10ish minutes so I’m smelling things a lot so here we go woohoo all right I’m going to take these green onions out and just let them hang out these still need to Brown some more so we’re going to put them back in all right let’s look ooh I’m feeling pretty good about this things are going to get Smoky don’t.
Be afraid of smoke all right so immediately I want to take that pepper and I want to put it inside of a container with a lid and we’re going to steam that for about 10 minutes that’s going to make it much easier to take the skin off set that aside see it’s looking very wrinkly so.
I’m peeling the skin off here we go see look at that ooh okay this is peeled I’m just going to open up the chili and now you can see inside all these seeds and just slide them out with a knife into the upright blender there are some juices here that I want to put in the blender oh we don’t want to miss the opportunity to.
Layer in more flavor so quickly chop up pepper stick that in there we’ve got our green onions cilantro we’re going to use half for the sauce and the other half for the filling you don’t need to worry too much about this it’s going to be delicious and it’s a very forgiving process ton of herbs juice of a lime here we go we’re going to.
Blend there we go all right I’m going to say it’s done let’s taste it oh my God yes that’s perfect so now we’re going to make the filling which I’m going to use a rotisserie chicken I think it’s just a lot easier to get a rotisserie chicken then you’ve got a combination of white.
Meat and dark meat it’s also already cooked so you’ve got that extra layer of flavor it’s seasoned so the first thing I’m going to do is take the skin off of the chicken this is a bit of a process we’re taking all the meat off of everything the breast the dark meat the legs the thighs I’m going to Brown The Onion.
We’re going to add a few tablespoons of olive oil get the onions in I definitely want these to cook but I don’t want them to burn so we’re going to go slow on that I’m going to add a little bit of salt to the onions a little bit of pepper okay so while that’s Browning we’re going to dice the chicken.
This doesn’t need to be very fine but you definitely want to break it down I go in strips and then turn it sideways and run the knife through it oh they’re getting a little bit of color so we’re just going to get this chicken in here quickly which is going to make the pan less hot too.
Okay season as we go we’re going to add more salt more pepper ground cumin ground coriander oh my God this smells so good add a little bit of broth to the pan you can use chicken broth you could use vegetable broth if you don’t have broth you could use water again I just think it’s another opportunity to add more.
Flavor about a half a cup we’ll see I’m going to add more I’m just trying to prevent the food from burning I’m trying to scrape up those bits of flavor that are stuck on the bottom of the pan that have all the spices in them this needs to be moist I don’t I don’t love that word but that’s what it needs Nobody Loves that.
Word now I’m just going to add in a little bit more flavor and we’re going to do that by adding a little bit of the salsa ver in here we’re going to add about a half a cup if I keep cooking it all the water is going to evaporate and then we’re going to get dry again and then we’re going to have to start adding more broth and things and I don’t want.
To do that I’m going to stop it for a minute and I’m going to grab my cheese I am going to be using a vegan shredded cheese I’m going to turn the heat back on really low and I’m going to use like a handful of this yeah that’s plenty just like that not too much enough that it’s going to get cheesy and gooey you’ll see this.
Will melt in a minute once it heats up so that’s what we want we just wanted it to melt I’m going to grab a little bit of cilantro just rough chop it I’m not looking to mince this dump that in there stir those in this smells delicious now we assemble the enchiladas first I’m.
Going to add a little bit of oil put a little bit of the salsa ver in the bottom of the dish just want to spread that around I am using glutenfree tortillas these are made from rice flour they are very pliable now we’re going to put the filling in the middle and I kind.
Of fold that over and then I kind of pull back a little bit just to sort of make it a little tight and tucked squish in the sides cuz it might spill out and then roll over you want the seam side down in the dish so one beautiful now we’re just going to cover the enchiladas with more green sauce so if you’re going to use a.
Dairyfree vegan cheese I would just I wouldn’t necessarily go overboard because then you can maybe taste that it’s it’s vegan cheese and and we don’t want to do that we’re trying to get people to become familiar and enjoy these Alternatives rather than be turned off by them I’m going to say that’s plenty now I’m going to cover this with.
Tin foil and we’re going to bake it in the oven at 375 put the oven rack in the center 15 minutes all right I’m going to check on this and see how the cheese is doing and we want to take the cover off anyway way so all right this is looking really good I’m going to let it cook uncovered for a couple more minutes just to finish melting the top and then we.
Can broil it real fast just to get a little color on the cheese so we’re going to wait five more minutes now I’m going to switch my oven to broil keep your eyes on it it can burn fast and ruin everything so here we go almost there yeah we’re good see look how fast that was all right can.
You see it can you see it tada isn’t she beautiful beautiful little cilantro all right that’s really good if you eat dairy I would definitely plop a Big Blob of sour cream on top of this but if you don’t eat s Dairy it’s so good it’s rich.
And it’s creamy the cheese is nice and crunchy on the edges the tortilla is perfect and soft it’s perfect you won’t miss the gluten you won’t miss the dairy and now I am going to eat this and maybe this entire tray all by myself
