Vegan Enchiladas Suizas
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A decadent vegan twist on the classic Enchiladas Suizas. Featuring a creamy, tangy tomatillo-based green sauce and a savory vegetable filling, all topped with melted vegan cheese and cream.
Enchiladas Suizas are famous for their creamy, tangy green sauce, and this vegan version keeps all the character. The sauce is bright and slightly sharp, blanketing tender enchiladas in comfort. Plant-based Mexican food that holds its head high.
🥄 Ingredients
- 🫗 Onions, bell peppers, corn, broccoli, mushrooms (chopped, amounts as desired)
- 🫗 Salt and pepper to taste
- 🫗 15 tomatillos (green husk tomatoes)
- 🫗 1 slice onion
- 🫗 1/4 garlic clove
- 🫗 1/2 cup fresh coriander (cilantro)
- 🫗 1/4 cup vegan milk
- 🫗 Salt and pepper to taste
- 🫗 Corn tortillas
- 🫗 Vegan cream
- 🫗 Vegan cheese
- 🫗 Shredded lettuce (for garnish)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare Sauce:** Boil or roast the tomatillos, onion, and garlic until soft. Blend them with the coriander, vegan milk, salt, and pepper until smooth and creamy.
**Sauté Filling:** In a pan, sauté your chopped vegetables (onions, peppers, corn, broccoli, mushrooms) until tender. Season well.
**Warm Tortillas:** Quickly pass your tortillas through a hot pan with a little oil to make them pliable (do not crisp them).
**Assemble:** Fill each tortilla with the vegetable mixture, roll tightly, and place seam-side down in a baking dish.
**Bake:** Pour the green sauce generously over the enchiladas. Sprinkle with vegan cheese. Bake at 180°C for 10–15 minutes until the cheese is melted and bubbling.
**Serve:** Garnish with fresh shredded lettuce and a drizzle of vegan cream.
🎥 Video Tutorial
Vegan Enchiladas Suizas
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Soggy Tortillas: If you skip warming the tortillas in oil, they will break when you try to roll them. A quick flash in a hot pan is essential!
- ✕
Overcrowding: Don't overstuff the tortillas, or they will split while baking.
🔄 Variations
Protein Boost: Add cooked lentils or soy crumbles to your vegetable filling for a heartier meal.
Spice: Add a serrano or jalapeño pepper to the blender when making the sauce if you prefer a spicier kick.
🧊 Storage
- 📦
These are best eaten fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat in the oven, covered with foil, to keep the tortillas from drying out.
💡 Chef Tips
Tartness Balance: If your tomatillos are too acidic, add a tiny pinch of sugar to the sauce to balance the flavor.
The "Swiss" Creaminess: Don't skip the vegan milk in the sauce—it’s what differentiates *suizas* from standard green enchiladas, providing that signature light green, creamy look.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →