If you follow my Instagram, you may have seen my unforgettable weekend trip to Austin with Siete Foods. I’m still filled with gratitude — and my belly is still very happy — after spending time with the Siete team. They are a company that feels more like family: warm, hardworking people who are committed to making wholesome, tasty food and building a community grounded in love and family values.
As a Texan who grew up loving chips, salsa, and Mexican flavors, I was blown away when Siete emerged. Their grain-free and dairy-free products quickly became staples in my kitchen. Over time I’ve developed a genuine appreciation for their commitment to real ingredients and for the team’s kindness. As a thank-you, they invited my family to Austin for the weekend, and we enjoyed incredible food and hospitality. It was a special experience I’ll always remember.
Now for the recipe. On Saturday night we visited Siete’s headquarters where their talented R&D chef Andrés (theycallmefigs on Instagram) prepared a feast of grain-free, dairy-free dishes. Highlights included cassava and butternut tamales, a vibrant beef ceviche, and so many other creative plates. One standout was Shrimp Enchiladas Suizas — I couldn’t get enough.
Andrés mentioned he used Siete’s cashew queso in his version, and when I returned home I immediately set out to create my own Paleo Enchiladas Suizas. This chicken version is intentionally simple and ingredient-forward: quality store-bought items do a lot of the work. You’ll combine grain-free tortillas, shredded rotisserie chicken, salsa verde, and cashew queso to build these enchiladas. The result is an easy, flavorful weeknight meal that still feels special.
These enchiladas are perfect for a quick family dinner, a casual gathering, or anytime you want Mexican-inspired comfort without grains or dairy. They reheat well, and the combination of tangy salsa verde with creamy cashew queso keeps every bite bright and satisfying. I like to finish them with chopped cilantro and a little diced red onion for freshness and texture.
If you prefer a non-Paleo take, you might also enjoy a version with sour cream and green chiles for a richer, traditional twist.
If you’re looking for the products used in these Paleo Enchiladas Suizas, check local grocery stores or your preferred natural grocery. Many health food chains and mainstream grocers carry grain-free tortillas and cashew-based quéso alternatives.
Paleo Enchiladas Suizas — Chicken
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 4
This grain-free, dairy-free Enchiladas Suizas recipe uses shredded chicken, salsa verde, and a cashew queso to create a creamy, bright sauce. Grain-free tortillas (cassava or cassava blend) work beautifully for rolling and baking.
Ingredients
For the Chicken:
- 3 cups shredded chicken (rotisserie chicken 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 are a favorite)
- 1 jar (about 10.8 ounces) cashew queso (use your preferred brand)
- 3/4 cup salsa verde
- 2 tbsp cilantro, finely chopped (optional, for serving)
- 2 tbsp red onion, finely diced (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- 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.
- Warm the tortillas briefly — about 15 seconds in the microwave — to make them pliable for rolling.
- Place about 2 tablespoons of the chicken mixture at one end of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
- In a small bowl, stir together the cashew queso and 3/4 cup salsa verde until smooth. Pour the queso mixture evenly over the rolled enchiladas and use a spatula to spread it gently so all enchiladas are coated.
- Cover the baking dish with foil, taking care that the foil does not touch the surface of the enchiladas. Bake covered for about 25 minutes, until heated through and bubbling.
- Remove the foil, then garnish with chopped cilantro and diced red onion if desired. Serve hot.
Notes & Tips
– Rotisserie chicken makes this recipe fast and flavorful; leftover roasted chicken also works well.
– Use your favorite grain-free tortillas and cashew queso to tailor the heat level and creaminess. Some brands offer a milder blanco-style queso while others are spicier.
– For a slightly crisped top, remove the foil for the last 5 minutes of baking and turn the oven up a bit, watching closely to avoid drying the tortillas.
Nutrition information is an approximation and will vary depending on products and portion sizes.
About the Recipe
Author: Alex Snodgrass
Servings: 4
If you enjoyed this recipe, leave a comment or share how you adapted it — I love hearing how you make it your own.