Enchiladas with Chipotle Crema

Pat Duran

By
@kitchenChatter

Authentic Mexican recipe/ Chef Arron.


Featured Pinch Tips Video

Comments:

Serves:

4 servings-3 each

Prep:

30 Min

Cook:

10 Min

Method:

Food Processor

Ingredients

ENCHILADAS:

2 pkg
10 oz. each. queso fresco, crumbled( like mild feta cheese)
12
corn tortillas
1 1/2 c
vegetable oil canola oil
lettuce, shredded, for garnish

SAUCE:

6 oz
can tomato paste
3-4 clove
garlic
1/2 medium
onion,rough chopped
1/2 tsp
mexican oregano
3 Tbsp
chili powder
1/2 tsp
each-ground cumin , salt & pepper
3
chipotle peppers, from a jar
1 Tbsp
adobo sauce
1 1/2 c
chicken stock

CHIPOTLE CREMA:

1 c
crema mexicana, like dairy sour cream
1
chipotle chile in adobo sauce,diced
1/4 tsp
salt

Directions Step-By-Step

1
Combine all sauce ingredients in a blender and blend until smooth. Pour into a medium saucepan; bring to a boil and allow to simmer for at least 20 minutes. Heat oil in a medium skillet until it shimmers, Dip tortillas, one at a time, into the oil to soften and lightly fry, about 45 seconds to a minute. Then dip the softened tortilla into the enchilada sauce and remove to a plate. Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper(optional). Roll tortilla around the filling to make the enchilada.
To serve: Top enchiladas with lettuce, queso fresco crumbles and drizzle with chipotle crema.
---
Chipotle Crema(makes 1 cup)
In a bowl. combine the crema Mexicana, chipotle chile, and salt. With immersion blender, mix until smooth, about 20 seconds. Refrigerate until ready to use and place in a squeeze bottle for convenience.

About this Recipe

Main Ingredient: Dairy
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy