From the Siete Kitchen

Article by Jennifer Birn

Photography by Courtesy of Siete Foods

Originally published in Austin Lifestyle

Siete’s Veronic Garza says she chose this recipe to share because “At just about any restaurant in our hometown, Laredo, you’ll find these enchiladas on the menu. Enchiladas Suizas are usually filled with chicken and topped with a tomatillo, crema-based salsa and generous topping of grated cheese. We hope you enjoy our dairy-free take on this staple dish—a dish that always takes us back to restaurants back home, and reminds us of gathering for a meal with family.”

And, she shares, “Enchiladas are a great meal to prep ahead of a busy week, freeze and bake later! Just be sure to cover your casserole dish well and fully defrost in the fridge before baking.”

Serves 4, Cooking time 1 hour



16oz Enchilada Filling of Choice (We love shredded chicken or a vegan cheese for this recipe!)⁠

1 pack of Siete Grain-Free Almon Flour Tortillas

¼ cup Siete Cashew Queso Blanco·  

1 cup Siete Green Enchilada Sauce  ·    

¼ cup Coconut Milk

¼ bunch Cilantro

1 Garlic Clove

½ tsp Salt

 ¼ cup Dairy-Free Sour Cream·    


Preheat the oven to 350F.⁠

In a blender or food processor, combine all ingredients for sauce (not tortillas or protein for filling). Blend until smooth.⁠

Pour ⅓ of the sauce into a greased casserole dish and spread evenly over the bottom.⁠

Heat tortillas over medium heat for 10 seconds per side⁠.

Fill warm tortillas with filling and roll into ½ inch diameter tubes.⁠

Arrange the filled tortillas seam-side down, snuggled together over sauce.⁠

Pour remaining sauce and cover the casserole dish tightly with aluminum foil and bake for 25-30 minutes.⁠

Pull from the oven and leave covered for 10-15 minutes. ⁠

Uncover and garnish with a drizzle of dairy-free sour cream and fresh chopped cilantro.

Serve and enjoy immediately!

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