Enchiladas Suizas
These enchiladas have a sweet and tangy sauce made with tomatillos or salsa verde, which gives it a greenish color. In restaurants it is usually made with cream or milk, but that’s no trouble to replace. I use almond milk with potato starch as a thickener in my recipe, and this sauce is so good smothered on my enchiladas. Enchiladas suizas is one of my super quick weeknight dinners because the sauce is so easy to make and goes great with some rice, beans, protein, and veggies.
Enchiladas Suizas
Ingredients
1 tbsp coconut oil
1 cup salsa verde
1 cup unsweetened almond milk or preferred nondairy beverage
2 tbsp potato starch or cornstarch
1/2 tsp cumin
pinch of black pepper
1 can black beans or refried pinto beans
1 cup rice
2 cups vegetable stock
2 avocados, halved, pitted, and sliced
Tortilla wraps
Instructions
In a pot, bring 4 cups of vegetable stock to a boil. Add 2 cups of rice, lower to medium heat, and let it cook for 10-15 minutes until the rice has absorbed all of the water.
Drain and rinse the beans in a strainer over the sink. Heat in a pan or microwave. Keep covered with tinfoil to stay warm.
In a measuring cup, whisk together potato starch and almond milk until fully dissolved.
Melt coconut oil in a saucepan on medium heat. Pour the almond milk-starch mixture into the saucepan and whisk until fully combined. Add in the salsa verde, pepper, and cumin.
Stir for 5-10 minutes on medium heat until sauce bubbles and thickens, then remove from the heat.
To assemble the enchiladas, place rice, beans, any other protein you want, and avocado slices in a tortilla and roll it up. Pour the sauce over the tortilla and you’re good to go!