Enchiladas with Chipotle Crema

Pat Duran


Authentic Mexican recipe/ Chef Arron.


★★★★★ 1 vote

4 servings-3 each
30 Min
10 Min
Food Processor


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  • 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
  • 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

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

How to Make Enchiladas with Chipotle Crema


  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.

Printable Recipe Card

About Enchiladas with Chipotle Crema

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

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