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Savory vegan enchiladas verdes suizas in a creamy, delicious sauce made of tomatillos, peppers, silken tofu, and garlic. Hearty filling of mashed chickpeas, mushrooms, and spices. You’ll want to make these more than once for sure!
[ux_image id=”5726″] [gap]What are Enchiladas Verdes Suizas?
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 my favorite type of enchiladas: enchiladas verdes suizas!
Enchiladas verdes or 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!
Making Enchiladas Verdes in 5 easy steps:
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Roast tomatillos and peppers
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Blend sauce ingredients
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Make filling in under 15 minutes
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Roll them up!
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Bake.
…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
- Recipe for salsa verde: Tomatillos are necessary for this recipe and the poblano pepper adds a very nice touch of flavor, and yes, the shells are sticky! 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. You want to keep you vegan enchiladas verdes suizas as saucy they are here:
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Better than regular enchiladas and easier to make too!
I just made these for dinner tonight and they came out so well! This was my first time trying the sour cream recipe and the shredded tofu recipe for the filling as well and everything was so good! I used one package of tofu for the shreds and used about half the shreds for this recipe. Thanks for a solid recipe!
So glad you gave these a try! We make them every other week over here 🙂 I hope you try some of the other yummy recipes on here Vincenza!
I made this recipe yesterday. This was amazing!
So glad you loved it Jessica! 🙂
Thank you for sharing this Anna. I mixed mushrooms with tofu filling and OMG. So addicting.
Soo glad you loved them! 🙂 mushrooms + tofu go so well together!