Chicken Enchiladas Suizas (Gluten Free)

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Craving some delicious chicken Enchiladas Suizas? These gluten free enchiladas Suizas are pretty easy and your family will love them. This may not be made the traditional way – instead of a cream sauce I used LALA® Crema Mexicana. The next time you pick up groceries, make sure to add LALA® Crema Mexicana (the 24oz size) and all the ingredients I mention in this recipe to your shopping cart. If you can’t find it, you can use regular sour cream.

You’re going to need LALA® Crema Mexicana or sour cream, chicken breast (I used two 1 pound packages), salsa verde (2 bottles), shredded cheddar (or any kind of cheese you like), corn tortillas (you can use any kind of tortilla you want, gluten free or not). I also topped it with some parsley (optional). LALA® Crema Mexicana can be found in the Hispanic dairy section of Walmart, alongside the cheeses and chorizo.

I made my famous salsa verde chicken in my instant pot. However – shredding chicken takes a long time – but I heard about a great hack – use your hand mixer! It worked so well!

Important: When you assemble your enchiladas, you should set it up like a station so it’s easier to make. Your kids can also help with this.

Pre-heat your oven to 350 degrees Fahrenheit and start assembling your enchiladas in a large glass Pyrex Pan. Because my husband has Celiac Disease, I had to make sure all my ingredients were gluten free. Which is actually pretty easy.

I warmed up my tortillas slightly in my air fryer. 

Then I added shredded chicken and some shredded cheddar. I’ve seen recipes where tortillas have been deep fried to give it a crunch, but my air fryer crisped them up nicely.

I used corn tortillas, but these are on the smaller size, so I wasn’t able to roll them up like I would have been able to do with a bigger flour tortilla (which is the way I’ve made Enchiladas over the past years).

I rolled them up the best I could and then placed them in my pyrex pan.

I filled up the pan – it used around 14 tortillas. Don’t be afraid to put the rolled up tortillas all around your pan. You’re going to cover them with salsa, LALA® Crema Mexicana, and cheddar cheese before baking. I added salsa verde on top using a spoon and spread the salsa around..

Then I added LALA® Crema Mexicana on top. I couldn’t believe how creamy it was. 

I added more cheddar cheese on top of that.

I baked it for 20 minutes in my oven.

Lastly, I added some parsley and served it!

It was amazing and I really hit this one out of the park.

 PRINTABLE RECIPE