Encremadas

Rating

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Calories: Approx. 650 per serving

Macros: Protein: 35g, Fat: 28g, Carbohydrates: 50g

Cooking time: 45 minutes

Recipe ingredients:

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Categories: Mexican Cuisine, Enchiladas, Comfort Food, Chicken Dishes, Homemade Tortillas

About

A unique twist on classic enchiladas filled with crumbled queso fresco and served with spicy jalapeño-garlic crema sauce alongside perfectly seared chicken milanesa.

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Encremadas

nowayjosecuisine633.62yesterday3 min read

Encremadas are a unique twist on classic enchiladas, featuring homemade corn tortillas dipped in a luxurious, spicy jalapeño-garlic crema sauce, packed with crumbled queso fresco. Served with a side of perfectly seared chicken milanesa, this dish offers a delightful mix of creamy, cheesy, and spicy flavors — a true testament to the taste profile of Mexican cuisine.

Ingredients

🌶️ 4 jalapeños
🧄 4 garlic cloves
🧂 ½ teaspoon salt plus additional for seasoning
🍳 2 tablespoons cooking oil
🥛 1 bottle 15 fl oz Mexican crema
🧀 8 ounces queso fresco extra for garnish
🍗 4 chicken milanesas
🌽 1.5 cups masa harina
💧 1.5 cups water
🌶️ Additional pepper to season chicken

Instructions

1- Char the Jalapeños:

Place the 4 jalapeños over an open flame until blistered and charred.
Transfer them to a zip-top bag to sweat for 10 minutes.
Remove the stems and chop them into small pieces.

2- Make the Sauce Base:

In a molcajete, add the 4 garlic cloves and ½ teaspoon of salt.
Smash into a paste.
Add chopped jalapeños and crush until well combined into a coarse paste.

3- Cook the Crema Sauce:

Heat a skillet over medium heat and add 2 tablespoons of cooking oil.
Pour in the molcajete mixture and cook for about 3 minutes.
Add the Mexican crema to the skillet.
Rinse the crema bottle with a little water and add it to the pan, ensuring every bit of crema is used.
Season with additional salt to taste and cook, stirring, until the sauce is creamy and slightly runny.

4- Cook the Chicken:

Season the chicken milanesas with salt and pepper.
Sear in a skillet until golden and cooked through, yet still juicy.
Set aside.

5- Make the Tortillas:

Mix masa harina with water in a bowl until you get a slightly sticky dough.
Divide into 8 portions and press into tortillas using a tortilla press or a flat plate.
Cook on a hot griddle for 2 minutes per side.
Keep them warm in a cloth or tortillera.

6- Assemble the Encremadas:

Dip each warm tortilla in the crema sauce.
Fill each with queso fresco, fold in half, and place on a plate.
Spoon additional sauce on top and garnish with more queso fresco.
Serve with the cooked chicken milanesa.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 15 minutes
Total Time: 45 minutes
Servings: 4
Equipment: Molcajete, Zip-top bag, Skillet, Bowl, Tortilla press or flat plate, Hot griddle (comal), Cloth or tortillera