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)
corn tortillas
1 1/2 c
vegetable oil canola oil
lettuce, shredded, for garnish


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
chipotle peppers, from a jar
1 Tbsp
adobo sauce
1 1/2 c
chicken stock


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

How to Make Enchiladas with Chipotle Crema


  • 1Combine 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.

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About Enchiladas with Chipotle Crema

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

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