Encremadas (Cream Enchiladas)
Encremadas are enchiladas with sour cream added to the sauce. You can make either a green or red sauce. There is really no wrong. In this recipe, I made a simple tomatillo sauce. Instead of filling the corn tortillas and pouring the sauce over, each tortilla is dipped in the sauce and folded in half. Plate up 4 per person. Scoop a ladle of the sauce over the enchiladas. Top with crumbled queso fresco, avocado, white onion, and cilantro. If you wanted to make filled enchilada with cheese, chicken, pork, or beef and pour the sauce over that way, please give that a try.
Equipment
- Food processor or blender
Ingredients
- 5 medium tomatillos
- 2 serrano peppers
- 3 garlic cloves
- 1 cup sour cream
- salt to taste
- 12 corn tortillas
- vegetable oil
Toppings
- queso fresco crumbled
- avocado sliced
- white onion finely chopped
- cilantro chopped
Instructions
- Add the tomatillos, serrano peppers, and garlic cloves to a pot of boiling water. Boil for 10 minutes.
- Add the vegetables to a food processor with a 1/4 cup of the boiling water.
- Purée.
- Add in the sour cream and purée again.
- Pour the cream enchilada sauce into a sauce pan. Bring the sauce to a simmer then reduce the heat to low. Season with salt.
- Lightly brush oil on the corn tortillas and bake in the oven at 400 degrees for 2-3 minutes, just enough to make them pliable but not crispy. This is a good method for cooking multiple tortillas.
- Place 1 tortilla in the sauce. Dredge on both sides. Fold in half and place on a plate. I would serve 4 per person since they are lighter and not filled enchiladas.
