Enchiladas are like saucy tacos that are baked (or fried) to perfection. The red sauce or enchiladas rojas are the more common type of enchiladas you can find in restaurants. Today I want to show you how to make enchiladas verdes or suizas!
Enchiladas suizas, meaning “Swiss” in English, were first created in Mexico City at a restaurant called Sansborn. This enchiladas are soaked in a creamy green salsa made with roasted tomatillos and savory peppers. They are so savory with a slight hint of tanginess!
Roast tomatillos and peppers
Blend sauce ingredients
Make filling in under 15 minutes
Roll them up!
…yup, it is that easy!
Tips and Substitutes:
Instead of chickpeas you can also use great northern beans, pinto beans or black.
Corn tortillas vs flour tortillas? Flour tortillas are definitely softer but corn tortillas will have more fiber and are on the lighter side. You pick!
Portobello mushrooms are nice and “meaty” but feel free to also use shiitake, cremini or your personal favorite.
Instead of vegetable broth I also use water + Vegan Better than Bouillon
Tomatillos are necessary for this recipe and the poblano pepper adds a very nice touch of flavor. However, if you cannot find poblanos just substitute with an extra 3-4 tomatillos and an extra jalapeño (minus the seeds if you are sensitive to spice).
Silken tofu adds creaminess and extra protein to the sauce. If you don’t have silken tofu you can use a 1/2 cup of soaked cashews, skinless almonds or plain vegan yogurt.
Make sure to only add half the sauce when baking it and the other half after they are baked to prevent the sauce from drying up too much.