ENCHILADAS WITH CHIPOTLE CREMA

Enchiladas with Chipotle Crema image

Provided by Pat Duran

Time 40m

Number Of Ingredients 19

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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

Steps:

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.