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If you follow my Instagram, you saw my absolutely fantastic trip with Siete Foods to Austin last weekend. My heart (and tummy) is still so full from my time there with their team, or should I say family. What an incredible company run by some *really* incredible humans.
I’ll get to the food in a second, it’s important I know… but what is more important is that I tell you really quickly about the folks over at Siete Foods. Let me just say that when we left, I told my husband that I think I should just quit my blog, move to Austin, and get a job at Siete. Why? Because I’ve never met a group of humans with bigger hearts that work so hard to not only deliver delicious food using real, clean ingredients, but to also create a community that is built on the premise of love and family.
As a Texas girl who loves chips, salsa, and all things Mexican food-related… Siete was one of those brands that came about and just blew my freaking mind. Their products have become staples in my home and over the years, Siete Foods and I have developed a strong bond based on our like-minded approach to clean eating, our Texas roots, and just mutual respect in general. As a token of appreciation, they invited my family to Austin to enjoy the weekend with their family. We had the most wonderful time enjoying delicious food in Austin with the most wonderful company we could ask for. Again, my heart is full.
Okay, now to this recipe. I’m getting there I pinky promise.
Saturday night we went to the Siete Foods HQ where their oh-so-talented R&D chef, Adres (aka @theycallmefigs), made the most wonderful feast EVER. Talk about grain-free, dairy-free heaven on earth. I’m talking grain-free butternut squash and cassava flour tamales, the most epic beef ceviche, and SO MUCH MORE. One thing Andres whipped up were some Shrimp Enchiladas Suizas. I devoured them.
Andres told me that he made his enchiladas using the Siete Foods Cashew Queso as one of the main ingredients and I knew the first thing that needed to happen when I got home was a Paleo Enchiladas Suizas re-make in my own kitchen. These chicken enchiladas are merely just an ingredient meal, where good quality store-bought products do all the talking. You’ll see that it’s essentially a combination of grain-free tortillas + rotisserie chicken + salsa verde + cashew queso. And it all comes together beautifully. I just know you’ll love these and they are the perfect easy weeknight delight.
So, thank you Siete Foods for the lovely weekend in Austin. Thank you for providing us with your fantastic products that make healthy living so much more yummy and easy. And most importantly, thank you for allowing me to be a part of your extended family! I freaking love you guys!
For a non-Paleo recipe you’ll also love, try my Sour Cream and Green Chile Chicken Enchiladas!
If you are looking for Siete Products for these Paleo Enchiladas Suizas or other recipes, check out their Store Locator on their website to see if they sell at a store near you. I find mine in most health food grocery stores near me (Whole Foods, Natural Grocers, Central Market, Sprouts, Tom Thumb, and even Walmart).
SHOP THE POST.
Enchiladas Suizas
Ingredients
For the Chicken:
- 3 cups shredded chicken I use rotisserie
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 cup salsa verde
For the Enchiladas:
- 12 grain free tortillas (I prefer Siete cassava flour tortillas)
- 1 jar [10.8 ounces] Siete "Spicy Blanco" Cashew Queso
- 3/4 cup Salsa Verde
- 2 tbsp cilantro, finely chopped optional for serving
- 2 tbsp red onion, finely diced optional for serving
Instructions
- Preheat oven to 375 and lightly grease a 9x13 baking dish.
- In a large bowl, combine the shredded chicken, paprika, black pepper, cumin, dried oregano and salsa verde. Toss chicken to evenly coat.
- Place tortillas on a plate and heat in microwave for 15 seconds. This will soften them up just a bit so they are easier to roll.
- Add a small amount of chicken to one end of the tortilla (about 2 tbsp). Gently roll the tortilla and place it seam side down into the prepared baking dish. Continue rolling until all tortillas are filled and placed in the baking dish.
- In a small bowl, combine 3/4 cup salsa verde and the cashew queso. Evenly pour the queso mixture over the enchiladas and using a rubber spatula, spread to evenly coat.
- Cover baking dish with foil, being careful that it is not touching the enchiladas. Bake, covered, for 25 minutes, until the enchiladas are hot all the way through and bubbly.
- Remove aluminum foil and top with cilantro and red onion for serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe!!! It’s so easy and delicious. It’s always a hit or miss for me when trying out new recipes. Some are great and others are not so tasty. I’ve made this recipe a handful of times now and it never disaapoints!!! It also tastes great the next day. Thank you.
These were excellent! I have not like gluten free tortillas of any kind, but apparently the trick is to bake with them! I did use flour tortillas for the rest of the fam, and everyone really liked the flavor, my husband wants this in the rotation 🙂
so glad you enjoyed them, Sarah!
I have never actually made these exactly like you do but I use your recipe as a guide at least once a week. I use ground beef and taco seasoning and mission low carb tortillas and they are so delish. Thank you for the inspiration! One of these days I’ll have to actually use chicken and make the real recipe 😂
Such a delicious recipe. We put a little green salsa in a pan and put the cassava tortillas in the pan for about 30 seconds each side and they are so pliable and don’t rip plus it give the enchilada a little more flavor. Great recipe. We’ve had it several times, a family favorite!
These look so delicious! If I want to make ahead and freeze, would you bake before freezing? Thanks
This isn’t my favorite recipe to freeze, as the cashew queso doesn’t freeze all that well; however, i’d freeze prior to baking!
What kind of salsa verde do you use?
my fave is the Taco Deli one sold in the fridge section at Whole Foods!
These were so good!! One of the best recipes I’ve ever made, healthy/ paleo or not. Will definitely make again!
Did you use taco size, or burrito size tortillas for this recipe? TYIA
Taco! The Siete tortillas are 6 inches.
Just made these tonight, using the Siete Cassava flour tortillas and the Siete Cashew Queso, which we could only find in the Mild Nacho flavor. I have something called a Tortilla Warmer, a round bag that you use to you heat them in the microwave, and they did not split at all. The Siete tortillas come in a pack of 8, so I made just 8 and probably stuffed them more full of chicken; made the full amount of sauce. Instead of a rotisserie chicken, I broiled two big chicken breasts and shredded them. Well, they were delicious! I cannot eat gluten or dairy and loved the creaminess and the delicious taste. My husband can eat both gluten and dairy – and said they were fantastic! 🙂 I admit we each put a dollop of shredded cheese and sour cream on top for serving (mine non dairy), along with shredded lettuce tossed with lime juice, and chopped avocado. Served with refried beans. We loved this meal. Compliments to the Siete family – loved reading about their story, and will drop them a note, too. Thank you so much for posting this!
Hey Alex! What’s the trick for preventing the tortillas from splitting? We microwaved them but they still split before we got the pan in the oven! Posting here so that anyone else who’s wondering can have the answer. We made this tonight and split tortillas and all IT IS AMAZING!!!!
Yes!! I have this same problem with the Siete tortillas! Would love to know your trick.
happy to help you both! there are a few different ways to roll them, but for enchiladas it’s often easier to use a separate, small skillet over medium-low heat, and heat 1/4 cup more of the salsa verde. Then, after the tortillas are defrosted (if kept in the freezer) one by one, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Hope that does the trick!
First of all, we made this recipe tonight and it was de-lish-ous. Thank you so much for sharing! I also have a trick of sorts for these tortillas because we use Siete tortillas almost exclusively but it also works perfectly for corn or flour tortillas. We eat a lot of tacos 😉 #texas. We use a little microwavable tortilla warmer bag! It sounds weird but you put your tortillas in the little pocket and it uses steam to warm them so they don’t dry out and it’s super quick. You can warm up 3-4 perfectly in about 25-30 seconds.