Paleo Swiss-Style Enchiladas with Creamy Tomatillo Sauce

If you follow my Instagram, you may have seen highlights from my recent trip to Austin with Siete Foods. It was an unforgettable weekend—delicious food, warm hospitality, and a team that truly feels like family. I left feeling inspired by their commitment to real, clean ingredients and the way they build community around food.

As someone raised in Texas who loves chips, salsa, and everything Mexican-food-adjacent, discovering Siete felt like a revelation. Their grain-free, thoughtfully made products quickly became staples in my kitchen. After spending time with their team and sampling so many inventive dishes, I knew I had to recreate one of my favorites at home: Paleo Enchiladas Suizas.

The inspiration came from a dinner at Siete Foods’ HQ where their talented R&D chef, Andres (@theycallmefigs), prepared a grain-free, dairy-free feast. Among the many highlights were Shrimp Enchiladas Suizas—creamy, tangy, and packed with flavor. Andres told me he used Siete’s Cashew Queso as a base, and that idea stuck with me. Back home, I adapted the concept into an easy weeknight meal: shredded chicken, salsa verde, grain-free tortillas, and cashew queso come together for a comforting, Paleo-friendly version of Enchiladas Suizas.

These enchiladas are an ingredient-forward recipe that leans on quality store-bought products. If you’re short on time, rotisserie chicken plus a jar of cashew queso and good salsa verde let you assemble a flavorful casserole in under an hour. The recipe is forgiving, approachable, and perfect for anyone who wants the satisfaction of classic green enchiladas without gluten or dairy.

Thank you to Siete Foods for an inspiring weekend and for creating products that make clean eating convenient and delicious. If you enjoy this recipe, try swapping proteins or adding extra veggies—this method adapts well to many variations.

Enchiladas Suizas (Paleo)

Rated 5 from 9 votes

Why you’ll love this version

This Paleo take on Enchiladas Suizas keeps the creamy, tangy flavor of the classic while using grain-free tortillas and cashew-based queso. It’s quick to assemble, bakes into a bubbly, satisfying casserole, and makes a great weeknight meal that still feels celebratory. The combination of salsa verde and cashew queso gives you bright acidity and rich creaminess without dairy.

Ingredients

For the Chicken:

• 3 cups shredded chicken (rotisserie works great)
• 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 (cassava flour tortillas recommended)
• 1 jar (about 10.8 oz) cashew queso (use your favorite brand)
• 3/4 cup salsa verde
• 2 tbsp cilantro, finely chopped (optional, for serving)
• 2 tbsp red onion, finely diced (optional, for serving)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken with paprika, black pepper, cumin, dried oregano, and 1/2 cup salsa verde. Toss until the chicken is evenly coated.
3. Warm the tortillas briefly in the microwave (about 10–15 seconds) or in a dry skillet to make them pliable for rolling.
4. Spoon about 2 tablespoons of the chicken mixture onto one end of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
5. In a small bowl, whisk the cashew queso with 3/4 cup salsa verde until smooth. Pour the queso mixture evenly over the enchiladas and spread gently with a spatula to coat.
6. Cover the baking dish with foil, being careful not to press the foil onto the enchiladas. Bake covered for 25 minutes, or until heated through and bubbly.
7. Remove the foil and sprinkle with chopped cilantro and diced red onion, if using. Serve immediately.

Serving suggestions and tips

• Make it your own: swap chicken for shredded pork, steak, or sautéed vegetables for a different protein option.
• For extra crisp edges, remove the foil during the last 5 minutes of baking.
• If tortillas tear, warm them a bit longer or briefly heat in a skillet with a touch of oil to increase pliability.
• Leftovers keep well in the refrigerator for 3–4 days and reheat nicely in the oven or microwave.

Additional Info

Author: Alex Snodgrass

Servings: 4