Enchilada Madness Part 2: Enchiladas Suizas

If you couldn’t get enough of that Chocolate Mole, here’s another one to put on your favorites list: Enchiladas Suizas! My sister and I order this at every single Mexican restaurant we go to. It’s a sweet and tangy sauce made with tomatillos or salsa verde, which gives it a greenish color. It’s one of my super quick weeknight dinners because the sauce is so simple and goes great with some rice, beans, and frozen veggies. In restaurants it is often made with cream or milk which I replaced with almond milk, and it was still a big hit with my non-vegan taste testers!

Since I made this sauce for a dinner party, I wanted to serve an awesome dessert but didn’t have too much time to make one.  I ended up making a vegan chocolate fudge the night before with this insanely easy 10 minute recipe from Katy’s Kitchen and it was fantastic.


For the sauce:

1 tbsp coconut oil

1 cup salsa verde (I like White Girl Salsa’s mild tomatillo)

1 cup unsweetened almond milk

2 tbsp potato starch or cornstarch

1/2 tsp cumin

pinch of black pepper

For the fillings:

1 can black beans or refried pinto beans

2 cups rice

4 cups vegetable stock

1 sweet potato, peeled and cubed

2 avocados, sliced


Preheat oven to 425F. 

Cube the sweet potato and place on a baking tray. Drizzle with olive oil and season lightly with salt and pepper. Bake for 45 minutes at 425F.

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 20 minutes. 

Drain and rinse the beans in a strainer over the sink. Heat in a bowl in the microwave on high for 1-2 minutes. Keep covered with tinfoil to stay warm.

Melt coconut oil in a saucepan. In a measuring cup, whisk together potato starch and almond milk until fully dissolved. Pour the almond milk-starch mixture into the saucepan and whisk until fully combined. Pour 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, sweet potatoes, and avocado slices in a tortilla and roll it up. Pour the sauce over the tortilla and you’re good to go!