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Vegan Enchilada Suizas: enchiladas Casserole Recipe

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Vegetarian enchilada Suizas recipe – Welcome to a flavor-packed fiesta of Mexican cuisine right in your kitchen! With massive flavors, this perfect weeknight dinner is loaded with layers of melty red bell pepper, tender eggplant, diced onion, and all the comfort food flavors you could dream of. It’s a Mexican lasagna meets easy vegan enchilada casserole dish that’s a perfect easy meal for busy weeknights. With the cozy comfort of veggie filling, delicious dairy free enchilada sauce, this easy dinner recipe is mouthwateringly delicious! And it’s meal prep friendly. So, make a double batch and have a quick meal ready for easy weeknight dinners.

In today’s casserole dish food adventure, we’re diving deep into the world of enchiladas, a dish that’s gained massive popularity, especially among those embracing vegan and vegetarian lifestyles. Get ready to tantalize your taste buds with our mouthwatering Vegan Enchilada Suizas Casserole recipe – a true must-try masterpiece!

We’re talking the best vegan enchiladas with our fan favorite 5-star rating vegan enchilada sauce! Loaded with homemade enchilada sauce, umami flavored tender eggplants, and melty bell pepper goodness, these veggie enchiladas are a feast for the whole family! 

Vegan Enchilada Suizas: enchiladas Casserole Recipe

Enchiladas, in all their spicy, saucy glory, have captured the hearts and palates of many, and they’ve adapted beautifully to this dietary revolution. Today, we’re sharing a scrumptious twist on the classic Enchilada Suizas – one that’s entirely vegan, utterly satisfying, and exploding with flavors.

But it’s not just about the taste; it’s about embracing a compassionate and sustainable way of eating while enjoying the best flavors, recipes, and moments together. So, gear up as we embark on this culinary journey, serving up a easy vegetarian enchilada casserole that’s not only kind to animals but also a celebration of plant-based ingredients. Get ready to make your taste buds dance with delight while your eco-conscious heart sings. Let’s dive into our Vegan Enchilada Suizas Casserole recipe – a blend of vegan enchilada goodness and lip-smacking flavors that’ll leave you craving more!

In this delicious vegetarian Enchiladas Suizas recipe we’re covering 

What is Enchiladas Suizas

Enchiladas Suizas, with their savory allure and rich history, are a cherished dish in Mexican cuisine. These delectable enchiladas are known for their creamy green sauce, but their story goes far beyond their tantalizing taste. In this blog, we’ll dive into the origins, history, and popularity of Enchiladas Suizas, as well as explore vegan and vegetarian adaptations of this beloved Mexican classic.

The Origins and History

The name “Enchiladas Suizas” might leave you wondering about its Swiss connection, but the dish’s roots are firmly planted in Mexico. It is believed that the term “Suizas” or “Swiss-style” was first used in reference to the creamy sauce, reminiscent of Swiss cuisine’s fondness for cheese.

The origins of this dish can be traced back to the early 20th century when Swiss immigrants settled in Mexico. These newcomers introduced their dairy-rich traditions to the local cuisine. Mexicans soon embraced the idea, incorporating Swiss cheese into their recipes. This fusion of Swiss and Mexican flavors resulted in the birth of Enchiladas Suizas.

The Recipe and Popularity

Traditional Enchiladas Suizas are made by stuffing corn tortillas with a filling, often chicken or cheese, then smothering them in a luscious green sauce. The green sauce, a star ingredient, is typically made with tomatillos, green chili peppers, and cream, giving it a delightful tanginess and creaminess that sets it apart from other enchilada varieties.

Over the years, Enchiladas Suizas have become a staple in Mexican households and restaurants, both in Mexico and around the world. Its irresistible combination of flavors, from the tender tortillas to the creamy sauce, has made it a crowd-pleaser that transcends borders.

Vegan and Vegetarian Adaptations

In recent times, as vegan and vegetarian diets gained popularity, Enchilada Suizas have undergone creative adaptations to accommodate these preferences.

Vegan Enchiladas Suizas: To create a vegan version, the traditional chicken filling can be substituted with ingredients like sautéed mushrooms, black beans, or tofu. For the creamy sauce, coconut milk or cashew cream can replace dairy, resulting in a lush, plant-based alternative that retains the dish’s essence.

Vegetarian Enchilada Suizas: For vegetarians, the cheese-filled enchiladas are already a delicious option. To enhance the protein content, you can add ingredients like roasted vegetables or spinach. The green sauce can still be made with dairy products, as it’s a vegetarian-friendly component.

Conclusion

Enchiladas Suizas, with their Swiss-inspired creamy green sauce, have a rich history intertwined with Mexican culture. Their popularity has endured over the years, making them a cherished dish both in Mexico and globally.

With the rise of vegan and vegetarian diets, Enchiladas Suizas have evolved to cater to a wider audience, proving that this classic dish can adapt and continue to tantalize taste buds while respecting dietary choices. Whether you savor the original or opt for a plant-based version, Enchiladas Suizas remain a flavorful and beloved part of Mexican culinary heritage.

Equipment needed to make the best enchiladas Suizas 

To make this recipe, you’ll need the following equipment:

1. For all methods:

  •    Large skillet or frying pan
  •    Baking dish (for the oven method)
  •    Mixing bowls
  •    Foil (for covering the baking dish in the oven method)

2. For the Oven Method:

  •    Oven
  •    Oven mitts

3. For the Air Fryer Method:

  •    Air fryer

4. For the Slow Cooker Method:

  •    Slow cooker

5. For the Instant Pot Method:

  •    Instant Pot
  •    Trivet (usually comes with the Instant Pot)
  •    Measuring cups and spoons
  •    Spatula or wooden spoon for stirring

Make sure to have these kitchen essentials on hand to successfully prepare Vegetarian Enchiladas Suizas using your preferred cooking method. Enjoy your meal!

Vegetarian and vegan enchilada recipe ingredients 

This easy recipe is one of the best enchilada recipes ever. Made with simple ingredients, flour tortillas, and homemade sauce, it’s a perfect meal for any day of the week. Whether you have plenty of time, or need a quick easy meals option, this easy vegetarian enchiladas recipe has you covered. So get ready to take your homemade Mexican food to the next level with this amazing vegan enchiladas recipe!

Amazing vegan enchiladas Ingredients and Their Purpose:

This tasty easy enchiladas suizas recipe is made with easy to get ingredients that you can get at most grocery stores. All you need to make this Mexican restaurant worthy popular Mexican dish is: 

Vegan enchilada casserole recipe Filling ingredients:

2 medium-sized eggplants (about 500g), diced into small cubes: These eggplants are the hearty main ingredients stars of our enchilada filling, providing a meaty texture and absorbing all the savory flavors.

2 red bell peppers (about 300g), diced: The red bell peppers add a burst of color, sweetness, and a hint of smokiness, elevating the overall taste and appearance.

1 medium onion (about 150g), finely chopped: The onion, when sautéed, becomes wonderfully fragrant and adds depth to the filling’s flavor profile. You can use white onion, red onions, or even spring onions if you prefer. Alternatively, you can substitute with 1 teaspoon onion powder.

2 cloves garlic, minced: Garlic, minced to perfection, infuses the filling with its aromatic charm, ensuring every bite is packed with zesty goodness. Alternatively, you can substitute with a teaspoon garlic powder. 

1 tablespoon olive oil: This olive oil brings a touch of richness and helps sauté our veggies to perfection.

A teaspoon cumin powder: Cumin powder introduces earthy, warm notes that perfectly complement the Mexican-inspired flavors.

1 teaspoon chili powder: Chili powder brings the heat, adding a delightful kick to the dish. Adjust to your spice preference.

Salt and black pepper to taste: These staples are the flavor enhancers, ensuring your filling is perfectly seasoned and balanced.

For the vegan enchiladas verde Sauce:

2 cups (480ml) green salsa (store-bought or homemade): Green salsa, the heart of our Suiza sauce, infuses tanginess, freshness, and a hint of spice into the dish.

1 cup (240ml) heavy cream, or vegan heavy cream like soy cream: The heavy cream provides a luxurious, velvety texture to our sauce. Opt for vegan alternatives for a plant-based version.

1 cup (240ml) vegetable broth: Vegetable broth adds depth and balances the creaminess of the sauce. It’s the secret to our savory goodness.

1/2 cup (120g) sour cream, or vegan sour cream: Sour cream offers that signature Enchilada Suizas creaminess. Choose vegan sour cream to keep it dairy-free.

1/2 cup (60g) shredded cheese (cheddar or Monterey Jack cheese), or vegan shredded cheese: The shredded cheese gives our sauce that extra layer of cheesiness. Go vegan with dairy-free cheese options. Good options also include vegan mozzarella cheese, homemade vegan cahew cheese sauce, or vegan Mexican cheese.

Salt and pepper to taste: Just like in the filling, salt and pepper ensure that our sauce is perfectly seasoned and lip-smackingly delicious.

For the Assembly:

8 small corn tortillas: These tortillas are the cozy blankets that encase our delicious filling, providing the traditional enchilada experience.

1 1/2 cups (180g) shredded cheese (cheddar or Monterey Jack): More cheese, because why not? This extra layer of vegan cheese shreds on top of our enchiladas adds gooey, melty goodness.

Now that we’ve got our ingredients and their roles sorted, let’s roll up our sleeves and whip up some Vegan Enchilada Suizas magic!

Enchilada Suizas homemade green sauce recipe 

To make the best swiss-style enchiladas you need a great creamy tomatillo sauce. You can use a store bought green enchilada sauce, or you can make this tasty easy green chiles sauce that’s perfect for making Swiss enchiladas. 

Here’s a delicious homemade green sauce recipe for enchiladas Suizas with measurements in cups and grams:

Best ever vegan enchiladas sauce Ingredients:

  • 10 tomatillos (about 500g), husked and rinsed
  • 2-3 green chili peppers (such as serrano or jalapeño, adjust for spice preference)
  • 1/2 cup (120g) white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) vegetable broth
  • 1/2 cup (120ml) heavy cream or vegan heavy cream (e.g., soy cream)
  • 1/4 cup (60ml) water
  • 1/2 cup (60g) fresh cilantro, chopped
  • Salt and pepper to taste

How to make the best best vegan enchiladas sauce Instructions:

    1.    Roast the Tomatillos and Chili Peppers:

  • Preheat your oven’s broiler or use a stovetop grill.
  • Place the tomatillos and green chili peppers on a baking sheet or directly on the grill.
  • Roast them, turning occasionally, until they are charred and softened. This should take about 10-15 minutes in the oven or a few minutes on the grill. The skin should blacken and blister.

    2.    Cool and Peel:

  • Once roasted, let the tomatillos and chili peppers cool for a few minutes.
  • Remove the charred skin from the chili peppers and discard the stems. You can also remove the seeds for a milder sauce.
  • Remove any excess charred skin from the tomatillos.

    3.    Blend Ingredients:

  • In a blender or food processor, combine the roasted tomatillos, peeled chili peppers, chopped white onion, minced garlic, vegetable broth, and water.
  • Blend until the mixture is smooth and well combined.

    4.    Cook the Sauce:

  • Transfer the blended mixture to a saucepan and heat it over medium heat.
  • Stir in the heavy cream (or vegan cream) and bring the sauce to a gentle simmer.
  • Allow it to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

    5.    Season and Add Cilantro:

  • Season the sauce with salt and pepper to taste.
  • Stir in the fresh chopped cilantro and let it simmer for an additional minute.

    6.    Serve:

  • Your homemade green sauce is ready to use! Pour it over your enchiladas Suizas before baking or drizzle it over your prepared enchiladas as a finishing touch.

This homemade green sauce is rich, tangy, and perfect for adding that authentic flavor to your enchiladas Suizas. Adjust the number of chili peppers to your desired level of spiciness. Enjoy!

Delicious Enchiladas Suizas recipe: vegetarian and vegan options

Welcome to a Vegetarian Enchiladas Suizas flavor-packed fiesta of Mexican cuisine right in your kitchen! With massive flavors, this perfect weeknight dinner is loaded with layers of melty red bell pepper, tender eggplant, diced onion, and all the comfort food flavors you could dream of. It’s a Mexican lasagna meets easy vegan enchilada casserole dish that’s a perfect easy meal for busy weeknights. With the cozy comfort of veggie filling, delicious dairy free enchilada sauce, this easy dinner recipe is mouthwateringly delicious! And it’s meal prep friendly. With easy step-by-step instructions for making this amazing vegan enchiladas in the oven, air fryer, slow cooker, and Instant Pot there’s no excuse not to make this tasty dish today!

Vegetarian and Vegan enchilada casserole Ingredients:

For the vegan enchilada casserole recipe Filling:

  • 2 medium-sized eggplants (about 500g), diced into small cubes
  • 2 red bell peppers (about 300g), diced
  • 1 medium onion (about 150g), finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Ingredients for the Sauce:

  • 2 cups (480ml) green salsa (store-bought or homemade)
  • 1 cup (240ml) heavy cream, or vegan heavy cream like soy cream 
  • 1 cup (240ml) vegetable broth
  • 1/2 cup (120g) sour cream, or vegan sour cream 
  • 1/2 cup (60g) shredded cheese (cheddar or Monterey Jack) or vegan shredded cheese 
  • Salt and pepper to taste

For the easy vegetarian enchiladas recipe Assembly:

  • 8 small corn tortillas or wheat tortillas 
  • 1 1/2 cups (180g) shredded cheese (cheddar or Monterey Jack)

How to make step-by-step guide Instructions:

Vegan enchilada casserole – Oven Method:

    1.    Preheat your oven to 350°F (175°C).

    2.    In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent.

    3.    Add diced eggplants and red bell peppers. Sprinkle with cumin powder, chili powder, salt, and pepper. Cook until the vegetables are tender.

    4.    In a separate saucepan, combine green salsa, heavy cream, vegetable broth, sour cream, and shredded cheese. Heat over low heat until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

    5.    Spoon some of the sauce onto the bottom of a baking dish.

    6.    Fill each corn tortilla with the vegetable mixture, roll it up, and place it seam-side down in the baking dish.

    7.    Pour the remaining sauce over the enchiladas and sprinkle with the extra shredded cheese.

    8.    Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until bubbly and the cheese is golden.

Air fryer enchiladas – how to make enchiladas with the Air Fryer Method:

    1.    Preheat your air fryer to 350°F (175°C).

    2.    Follow steps 2-4 from the oven method above.

    3.    Assemble the enchiladas as described in step 6.

    4.    Place the enchiladas in the air fryer basket, leaving space between them.

    5.    Air fry for about 10-12 minutes or until the enchiladas are heated through and the cheese is melted and slightly crispy.

Crockpot healthy vegan enchilada casserole enchiladas – Slow Cooker Method:

    1.    Follow steps 2-4 from the oven method above.

    2.    Transfer the vegetable mixture and sauce to a slow cooker.

    3.    Place the enchiladas in the slow cooker, making sure they are coated with the sauce.

    4.    Cover and cook on low for 4-6 hours or until the enchiladas are tender.

Instant Pot easy vegetarian enchilada casserole – Instant Pot Method:

    1.    Follow steps 2-4 from the oven method above.

    2.    Set your Instant Pot to “Sauté” mode and heat the sauce until it’s smooth and heated through.

    3.    Turn off the Instant Pot and remove the sauce.

    4.    Place the trivet in the Instant Pot, add 1 cup of water, and stack the enchiladas on top of the trivet.

    5.    Seal the Instant Pot, set it to “Manual” or “Pressure Cook” mode for 5 minutes, and perform a quick release when done.

Serve your delicious Vegetarian Enchiladas Suizas with your favorite toppings like fresh cilantro, diced tomatoes, or avocado slices. Enjoy!

Tips and tricks for making the best vegetarian and vegan enchilada recipe 

Here’s some of the best Tips and Tricks for the Best Vegetarian and Vegan Enchilada Suizas Recipe for delicious enchiladas every time:

1. Choose the Right Eggplants: Look for medium-sized eggplants that are firm and free from blemishes. Avoid overripe or mushy ones as they can become too soft in the filling.

2. Properly Dice the Eggplants: Ensure that you dice the eggplants into small, uniform cubes. This helps with even cooking and ensures that they are tender without turning mushy.

3. Roast or Grill for Extra Flavor: For an added layer of smokiness, consider roasting or grilling the red bell peppers before dicing them. This step enhances the overall flavor of the filling.

4. Sauté Onions and Garlic Well: Sauté the onions and garlic until they turn translucent and release their aroma. This ensures a flavorful base for your filling.

5. Balancing Spices: Adjust the amount of chili powder to your spice preference. Taste as you go to make sure it’s not too spicy or too mild. You can always add more if you like it hotter.

6. Use High-Quality Salsa: Whether you’re using store-bought or homemade green salsa, opt for a high-quality one. It’s a key flavor component, so choose one you genuinely enjoy.

7. Vegan Cream Alternatives: If you’re making a vegan version, experiment with different dairy-free heavy cream and sour cream substitutes to find the one that suits your taste best. Soy cream, almond milk creamer, and coconut-based sour creams are great options.

Extra tips to make the best vegan and vegetarian enchiladas

8. Blend the Sauce: For a velvety-smooth sauce, use a blender or immersion blender to combine the green salsa, vegan cream, vegetable broth, and vegan sour cream until it’s silky and well incorporated.

9. Taste and Adjust: Before assembling your enchiladas, taste the sauce and adjust the seasoning as needed with salt and pepper. Remember that the flavors will meld as it bakes.

10. Warm Tortillas: Gently warm the corn tortillas before assembling your enchiladas. You can do this in the microwave, on a skillet, or in the oven wrapped in foil. Warm tortillas are more pliable and less likely to crack when rolled.

11. Generous Cheese Layers: Whether you’re going for dairy or vegan cheese, don’t skimp on the cheese layers. A generous sprinkling on top of the enchiladas adds that irresistible gooeyness.

12. Cover While Baking: When baking your enchiladas, cover the dish with foil for the first part of the cooking time. This helps the flavors meld, and the enchiladas cook evenly. Then, remove the foil for the last few minutes to achieve that golden, bubbly cheese topping.

13. Garnish Creatively: Once your enchiladas are out of the oven, get creative with garnishes. Fresh cilantro, diced tomatoes, avocado slices, and a drizzle of vegan sour cream or traditional sour cream are all excellent choices.

14. Let Them Rest: Allow your enchiladas to rest for a few minutes after baking. This helps the filling set and makes it easier to serve without falling apart.

With these tips and tricks, your vegetarian or vegan Enchilada Suizas will be a culinary masterpiece that delights your taste buds and impresses your guests. Enjoy!

Vegan enchilada casserole variations 

    1.    Vegan Cheese Options: Experiment with different vegan cheese varieties like cashew-based queso, almond cheese, or vegan mozzarella to find your favorite melty, dairy-free option.

    2.    Protein-Packed Fillings:

Vegan Ground Meat: Use crumbled tofu, tempeh, or a plant-based ground meat substitute for added protein and texture.

Beans: Incorporate black beans, pinto beans, or refried beans for a hearty, fiber-rich filling.

Quinoa: Cooked quinoa can be an excellent protein source and adds a pleasant nutty flavor.

    3.    Greens Galore: Boost the nutritional content by adding leafy greens like spinach or kale to the filling. Sauté them with the onions and garlic for extra flavor.

    4.    Gluten-Free Tortillas: If you’re gluten-sensitive, opt for gluten-free corn tortillas to ensure your casserole is entirely gluten-free.

    5.    Spicy Heat: Adjust the heat level by varying the type and amount of chili peppers in the green salsa or by adding chopped jalapeños or red pepper flakes to the filling.

    6.    Customized Salsa: Experiment with different types of salsa for a unique twist. Try roasted tomatillo salsa for a smoky flavor or mango salsa for a sweet and spicy kick.

    7.    Layered Casserole: Instead of rolling individual enchiladas, create a layered casserole by alternating tortilla layers with the filling and sauce. Top with cheese and bake until bubbly.

Even more delicious vegetarian enchilada fillings

    8.    Grilled Veggies: Enhance the filling by grilling or roasting a variety of vegetables like zucchini, corn, or mushrooms before adding them to your enchiladas.

    9.    Avocado Cream Sauce: Create a creamy avocado sauce by blending ripe avocados with lime juice, cilantro, and a touch of non-dairy milk. Drizzle this over your enchiladas for a refreshing twist.

    10.    Pumpkin Seed Garnish: Toasted and ground pumpkin seeds (pepitas) can add a unique crunch and earthy flavor as a garnish on top of your casserole.

    11.    Nutritional Yeast: For a cheesy flavor boost in your vegan enchiladas, sprinkle nutritional yeast over the filling or sauce before baking.

    12.    Mole Enchiladas: Ditch the green sauce and try making vegan mole enchiladas for a rich and complex flavor. Mole is a flavorful Mexican sauce made with chocolate, chili peppers, and various spices.

    13.    Stuffed Peppers: Instead of tortillas, stuff roasted bell peppers with your enchilada filling, then top with sauce and cheese before baking.

    14.    Vegan Cashew Cream: Replace sour cream with homemade vegan cashew cream for an extra creamy and dairy-free twist.

    15.    Cilantro-Lime Rice: Serve your enchilada casserole with a side of cilantro-lime rice for a refreshing and zesty accompaniment.

These variations allow you to customize your vegan or vegetarian Enchilada Suizas casserole to suit your taste preferences and dietary needs while still enjoying the rich flavors of this classic Mexican dish.

What to do with leftover enchilada sauce 

Leftover enchilada sauce is a versatile ingredient that can be used in various dishes to add a burst of Mexican-inspired flavor. Here are some creative ideas for what to do with leftover enchilada sauce:

1. Enchilada Soup: Turn your leftover sauce into a delicious enchilada soup by adding vegetable broth, diced tomatoes, black beans, corn, and your choice of protein (tempeh, tofu, or beans). Simmer everything together for a comforting and flavorful soup.

2. Chilaquiles: Create a classic Mexican breakfast or brunch dish by simmering tortilla chips in the enchilada sauce until they soften. Top with shredded cheese, sliced avocado, and a fried or poached egg for a satisfying meal.

3. Stuffed Bell Peppers: Use the sauce as a base for stuffing bell peppers. Mix cooked rice, black beans, corn, and your favorite protein with the sauce. Fill the bell peppers, top with cheese, and bake until tender.

4. Baked Mexican Pasta: Combine cooked pasta with the enchilada sauce, black beans, roasted vegetables, and a generous amount of cheese. Bake until bubbly for a flavorful pasta bake.

5. Marinade: Use the enchilada sauce as a marinade for tofu, tempeh, or vegetables before grilling or roasting. It adds a tangy and spicy kick to your protein or veggies.

6. Enchilada Rice: Mix cooked rice with the enchilada sauce and vegetables for an easy and quick side dish that pairs well with tacos, fajitas, or grilled meats.

More ideas for using leftover enchilada sauce

7. Nachos: Drizzle the sauce over a plate of nachos along with melted cheese, jalapeños, and your favorite toppings. It’s a perfect game-day snack.

8. Enchilada Dip: Combine the sauce with cream cheese, sour cream, and shredded cheese for a creamy and flavorful dip. Warm it up in the oven or microwave and serve with tortilla chips or fresh veggies.

9. Enchilada-Stuffed Portobello Mushrooms: Remove the stems from large portobello mushrooms, spoon in the enchilada sauce, and top with cheese. Bake until the mushrooms are tender and the cheese is bubbly.

10. Enchilada Tofu Scramble: Make a hearty breakfast by scrambling tofu with sautéed vegetables and enchilada sauce. Serve with tortillas for a breakfast burrito or over toast.

11. Enchilada Quesadillas: Spread the sauce on tortillas, add cheese, and your choice of fillings (beans, vegetables, or protein). Cook them in a skillet until crispy and the cheese is melted.

12. Stuffed Zucchini: Hollow out zucchini halves and stuff them with a mixture of quinoa, black beans, corn, and enchilada sauce. Bake until the zucchini is tender.

13. Enchilada Grilled Cheese: Use the sauce as a condiment in a grilled cheese sandwich. Add some sliced avocado and cilantro for a fresh twist.

With these ideas, you can make the most of your leftover enchilada sauce, turning it into delicious meals and snacks that continue to showcase the rich and savory flavors of Mexican cuisine.

How to eat enchiladas 

Eating enchiladas is a delightful experience, and there are a few different ways to enjoy them, depending on your preference and the style of the enchiladas. Here’s a basic guide on how to eat enchiladas:

1. Fork and Knife Method:

  •    Place one enchilada on your plate.
  •    Use a knife and fork to cut a portion of the enchilada.
  •    Lift the portion onto your fork and bring it to your mouth.
  •    Chew and savor the flavors.

2. Handheld Method:

  •    If the enchiladas are rolled tightly and the filling is secure, you can pick them up with your hands.
  •    Hold the enchilada from both ends and take a bite, ensuring you get a bit of the tortilla and filling in each mouthful.

   This method is common for street-style or handheld enchiladas.

3. Fork-and-Spoon Method:

For enchilada casseroles or dishes where the tortillas are layered, it’s often easier to use a fork and spoon.

Use a fork to hold a portion in place while you scoop it onto your spoon.

Enjoy each bite with the combination of sauce, filling, and tortilla.

4. Toppings and Sides:

Enchiladas are often served with various toppings and sides. Common choices include shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, avocado slices, and a dollop of sour cream or guacamole.

Feel free to personalize your enchiladas with your favorite toppings and sides.

5. Sauce Control:

Enchiladas are known for their saucy goodness. You can control the amount of sauce with each bite by either dipping the enchilada in extra sauce or drizzling sauce on top as you eat.

6. Enjoy Slowly: 

Enchiladas can be rich and flavorful, so take your time to savor each bite and enjoy the combination of textures and tastes.

Remember that enchiladas can come in various styles, such as rolled, stacked, or baked, and the way you eat them might vary accordingly. The most important thing is to relish the delicious combination of tortillas, filling, sauce, and toppings as you enjoy this classic Mexican dish.

How to store and reheat enchiladas 

Storing and reheating enchiladas properly is essential to maintain their flavor and texture. Here’s how to do it:

Storing Enchiladas:

1. Cool Down: Allow the enchiladas to cool to room temperature before storing them. Hot food can create condensation inside containers, leading to sogginess.

2. Wrap in Foil or Plastic Wrap: Individually wrap leftover enchiladas in aluminum foil or plastic wrap. Ensure they are tightly sealed to prevent moisture from getting in or out.

3. Place in an Airtight Container: If you prefer not to use foil or plastic wrap, you can place the wrapped enchiladas in an airtight container. Make sure they fit snugly to minimize air exposure.

4. Label and Date: If you plan to store enchiladas for an extended period, label the container with the date. This helps you keep track of freshness.

5. Refrigerate: Place the wrapped or containerized enchiladas in the refrigerator. They can typically be refrigerated for up to 3-4 days.

Reheating Enchiladas:

There are several ways to reheat enchiladas, depending on your preference and available equipment:

1. How to reheat enchilada casserole in Oven (Preferred Method):

   Preheat your oven to 350°F (175°C).

   Place the foil-wrapped enchiladas on a baking sheet.

   Heat them in the oven for 15-20 minutes or until they are heated through.

   Optionally, remove the foil for the last few minutes to allow the top to crisp up slightly.

2. How to reheat enchiladas in Microwave:

   Place a single enchilada on a microwave-safe plate.

   Cover it with a microwave-safe lid or a damp paper towel to prevent drying.

   Heat on medium power (50-70%) for 1-2 minutes, depending on the size of the enchilada. Check the center to ensure it’s hot.

3. Reheating enchiladas on Stovetop:

   For a crispy exterior, you can reheat enchiladas on a non-stick skillet.

   Place them on a skillet over medium-low heat and cook until heated through. Flip occasionally to ensure even heating.

4. How to reheat enchiladas in air fryer – Air Fryer (for a Crispy Top):

   Preheat the air fryer to 350°F (175°C).

   Place the unwrapped enchiladas in the air fryer basket.

   Heat for 3-5 minutes or until they reach your desired level of crispiness.

5. Cover with Sauce:

   If the enchiladas seem dry after reheating, you can drizzle a bit of additional sauce over them before serving to add moisture and flavor.

Remember to keep an eye on your enchiladas while reheating to avoid overcooking or drying them out. Reheating times may vary based on the size and thickness of your enchiladas and the heating method you choose.

Enchiladas suizas vs enchiladas verdes

Enchilada Suizas and Enchiladas Verdes are both delicious Mexican dishes, and while they share some similarities, they also have distinct differences:

Enchiladas Suizas:

Sauce: Enchiladas Suizas are known for their creamy and tangy green sauce. This sauce typically contains tomatillos, green chili peppers, cream, and sometimes cheese.

Filling: The filling for Enchiladas Suizas can vary but often includes ingredients like chicken, mushrooms, or cheese.

Assembly: Traditionally, the filling is rolled in corn tortillas, and the enchiladas are arranged in a baking dish. The creamy green sauce is poured over them, and they are topped with cheese.

Baking: Enchiladas Suizas are baked until the cheese is bubbly and golden, and the sauce has melded with the filling.

Enchiladas Verdes:

Sauce: Enchiladas Verdes, on the other hand, are specifically known for their green sauce, which is made from tomatillos, green chili peppers, and various spices. It tends to be spicier than the sauce used in Suizas.

Filling: The filling for Enchiladas Verdes can vary widely and often includes chicken, pork, beef, or cheese. Black beans and other vegetables can also be used.

Assembly: Similar to Suizas, the filling is rolled in corn tortillas and placed in a baking dish. Enchilada Verdes are then smothered with the green sauce.

Baking: They are baked until heated through, and the sauce has infused its flavors into the filling.

In summary, the primary difference between Enchiladas Suizas and Enchiladas Verdes lies in the sauce. Suizas feature a creamy green sauce often enriched with cream and cheese, while Verdes highlight a spicier, tangier green tomatillo-based sauce. The choice between them often comes down to personal taste preferences, with Suizas offering a milder, creamier experience and Verdes providing a zestier, spicier kick.

Vegetarian and Vegan enchilada recipe FAQs

What are vegan enchiladas Suizas?

Vegan enchiladas Suizas are a plant-based version of the classic Mexican dish. Instead of animal-based ingredients, they use plant-based proteins like tofu or beans, vegan cheese, and dairy-free cream to create the creamy green sauce.

Can I make vegetarian enchiladas Suizas without cheese?

Yes, you can make vegetarian enchiladas Suizas without cheese. You can omit the cheese entirely or use a dairy-free vegan cheese alternative for a plant-based version like suggested in this recipe.

What is a good protein substitute for chicken in enchiladas Suizas?

If you want to add extra protein to this vegetarian or vegan version of enchiladas, you can substitute the traditional chicken with ingredients like tofu, tempeh, mushrooms, black beans, or a plant-based meat substitute. These options can provide a similar texture and absorb the flavors of the sauce and seasonings.

Are enchiladas Suizas traditionally vegetarian?

No, traditional enchiladas Suizas are not vegetarian. They typically contain chicken as the main protein. However, with the rise of vegetarian and vegan diets, plant-based adaptations have become popular.

What are some popular toppings for enchiladas Suizas?

Popular toppings for enchiladas Suizas include fresh cilantro, diced tomatoes, avocado slices, sliced green onions, and a dollop of sour cream or vegan sour cream. These toppings add freshness and extra flavor.

Plant Based Enchilada recipe variation FAQs

Can I use store-bought green salsa for enchiladas Suizas?

Yes, you can use store-bought green salsa for convenience. Many brands offer quality green salsa options. However, making homemade green salsa allows you to customize the flavor to your preference.

How do I make enchiladas Suizas spicier?

To make enchiladas Suizas spicier, you can add more green chili peppers to the sauce or use hotter chili pepper varieties. You can also include diced jalapeños or red pepper flakes in the filling for an extra kick.

Are corn tortillas gluten-free?

Corn tortillas are naturally gluten-free, making them a suitable choice for individuals with gluten sensitivities or celiac disease. However, always check the label to ensure there is no cross-contamination with gluten during processing.

Can I prepare enchiladas Suizas in advance?

Yes, you can prepare enchiladas Suizas in advance. Assemble the enchiladas, cover them tightly, and refrigerate them until you’re ready to bake. This is a convenient option for meal planning or entertaining.

Freezing: Can I freeze enchiladas Suizas?

Yes, you can freeze enchiladas Suizas for longer-term storage. Wrap them well in foil or plastic wrap, then place them in an airtight container or freezer bag. When ready to eat, thaw and bake until heated through.

Try serving along with my Salsa Recipe and guacamole on the side.

Are you looking for more delicious dishes? You might like some of these:

Vegan sides to serve with vegan enchilada casserole: serving ideas

Delicious vegan and vegetarian sauces and gravys to serve with your vegetarian enchiladas casserole

DID YOU MAKE THIS VEGETARIAN ENCHILADAS RECIPE?

Please leave us a review in the comments below and let us know how it turned out 🙂

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5 from 1 vote

Vegan and Vegetarian Enchiladas Suizas recipe

Enchiladas lovers this one is for you. This amazing veggie enchiladas with eggplants and roasted peppers delivers every time. It's so cheesy and packed full of flavors. The eggplants are creamy, tender and oh so tasty. And the soft roasted red peppers adds extra flavors along with the spices. It's so good that you just have to try it. And with instructions for making them in the oven, air fryer, slow cooker, and Instant Pot there's no excuse not to get cooking.
Course Dinner, Vegan Dinner, vegetarian
Cuisine American, Mexican
Keyword vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 250kcal
Author Simone – Munchyesta.com

Ingredients

For the vegetarian enchiladas Filling:

  • 2 medium (500g) eggplants diced into small cubes
  • 2 (300g) red bell peppers diced
  • 1 (150g) medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • ½ teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper

For the enchiladas Sauce:

  • 2 cups (480ml) green salsa (store-bought or homemade)
  • 1 cup (240ml) heavy cream regular or dairy free like soy cream
  • 1 cup (240mml) vegetable broth
  • 1/2 cup (120g) sour cream regular or vegan sour cream
  • 1/2 cup (60g) shredded cheese (cheddar or Monterey Jack) regular or vegan versions as you prefer
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper

For the Assembly:

  • 8 small corn tortillas
  • 1 1/2 cups (180g) shredded cheese (cheddar or Monterey Jack) regular or vegan versions as you prefer

Instructions

Oven Method:

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent.
  • Add diced eggplants and red bell peppers. Sprinkle with cumin powder, chili powder, salt, and pepper. Cook until the vegetables are tender.
  • In a separate saucepan, combine green salsa, heavy cream, vegetable broth, sour cream, and shredded cheese. Heat over low heat until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  • Spoon some of the sauce onto the bottom of a baking dish.
  • Fill each corn tortilla with the vegetable mixture, roll it up, and place it seam-side down in the baking dish.
  • Pour the remaining sauce over the enchiladas and sprinkle with the extra shredded cheese.
  • Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until bubbly and the cheese is golden.

Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Follow steps 2-4 from the oven method above.
  • Assemble the enchiladas as described in step 6.
  • Place the enchiladas in the air fryer basket, leaving space between them.
  • Air fry for about 10-12 minutes or until the enchiladas are heated through and the cheese is melted and slightly crispy.

Slow Cooker Method:

  • Follow steps 2-4 from the oven method above.
  • Transfer the vegetable mixture and sauce to a slow cooker.
  • Place the enchiladas in the slow cooker, making sure they are coated with the sauce.
  • Cover and cook on low for 4-6 hours or until the enchiladas are tender.

Instant Pot Method:

  • Follow steps 2-4 from the oven method above.
  • Set your Instant Pot to “Sauté” mode and heat the sauce until it’s smooth and heated through.
  • Turn off the Instant Pot and remove the sauce.
  • Place the trivet in the Instant Pot, add 1 cup of water, and stack the enchiladas on top of the trivet.
  • Seal the Instant Pot, set it to “Manual” or “Pressure Cook” mode for 5 minutes, and perform a quick release when done.
  • Serve your delicious Vegetarian Enchiladas Suizas with your favorite toppings like fresh cilantro, diced tomatoes, or avocado slices. Enjoy!

Notes

This recipe is freezer friendly. To freeze, wrap the enchiladas well in foil or plastic wrap, then place them in an airtight container or freezer bag. When ready to eat, thaw and bake until heated through.

Recipe originally published September 25, 2019

Recipe updated December 30, 2023

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