📝 About This Recipe
Encremadas are a beloved, soul-warming Mexican breakfast classic that transforms humble corn tortillas into a decadent feast. This dish features lightly fried tortillas bathed in a luxurious, velvety salsa de crema that balances the mild heat of serrano peppers with the richness of Mexican sour cream. It is a gentler, creamier cousin to the enchilada, offering a comforting embrace that makes it the perfect weekend brunch for the whole family.
🥗 Ingredients
The Cream Sauce (Salsa de Crema)
- 2 cups Mexican Crema or Heavy Cream (Crema Agria or Crème Fraîche also works beautifully)
- 1/2 cup Whole Milk (to adjust consistency)
- 1/4 piece White Onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1-2 pieces Serrano Pepper (de-seeded for less heat)
- 1 teaspoon Chicken Bouillon powder (or salt to taste)
- 1 tablespoon Unsalted Butter
The Tortillas and Filling
- 12 pieces Corn Tortillas (preferably day-old as they absorb less oil)
- 1/2 cup Vegetable Oil (for lightly frying)
- 2 cups Rotisserie Chicken (shredded and warmed)
- 1.5 cups Queso Oaxaca or Mozzarella (shredded)
Garnish and Toppings
- 1/2 cup Queso Fresco (crumbled)
- 1/4 piece Red Onion (thinly sliced into rings)
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Place the Mexican crema, milk, chopped white onion, garlic cloves, serrano peppers, and chicken bouillon into a blender. Blend on high speed until the mixture is completely smooth and pale.
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2
In a medium saucepan, melt the butter over medium heat. Pour in the blended cream sauce. Bring to a very gentle simmer, stirring constantly to prevent the bottom from scorching.
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3
Lower the heat to 'low' and let the sauce thicken slightly for about 5-8 minutes. If it becomes too thick, whisk in a tablespoon of milk at a time until it reaches a velvety consistency that can coat the back of a spoon.
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4
In a small skillet, heat the vegetable oil over medium-high heat. You want the oil hot but not smoking.
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5
Using tongs, dip each corn tortilla into the hot oil for just 5 seconds per side. The goal is to soften them and create an oil barrier so they don't get soggy in the sauce, not to make them crispy.
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6
Drain the softened tortillas on a plate lined with paper towels to remove excess grease.
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7
Set up an assembly station with your warm shredded chicken, shredded Oaxaca cheese, the pot of warm cream sauce, and the softened tortillas.
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8
Take one tortilla and quickly dip it into the warm cream sauce to coat both sides. Lay it flat on a plate.
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9
Place a generous tablespoon of shredded chicken and a pinch of Oaxaca cheese in the center of the tortilla. Roll it up tightly and place seam-side down on a serving platter.
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10
Repeat the process for all tortillas, placing 3 encremadas per plate for a standard serving.
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11
Once the plates are ready, pour an extra ladle of the warm cream sauce over the top of the rolled tortillas, ensuring they are well-covered.
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12
Immediately garnish with crumbled queso fresco, red onion rings, fresh cilantro, and avocado slices. Serve while steaming hot.
💡 Chef's Tips
Use 'tortillas de ayer' (day-old tortillas) as they are drier and hold their shape better when fried and sauced. Do not skip the light frying step; the oil acts as a seal that prevents the tortilla from turning into mush when it hits the cream. If you prefer a tangier sauce, add a squeeze of lime juice or use a higher ratio of sour cream to heavy cream. For a vegetarian version, swap the chicken for sautéed mushrooms or seasoned black beans. Keep your plates warm in a low oven before serving to ensure the cream sauce stays silky and doesn't set too quickly.
🍽️ Serving Suggestions
Pair with a side of traditional Mexican refried beans topped with a pinch of cheese. Serve with a chilled glass of fresh Orange Juice or a hot cup of Café de Olla. Add a spoonful of Salsa Macha on top if you want an extra smoky, spicy kick. Accompany with a side of pickled jalapeños and carrots for a bright, acidic contrast to the rich cream.