25 min
45 min

Enchiladas de Crema


  • 1 cup Cacique® Crema Mexicana

  • ½ package (6 oz.) Ranchero® Queso Fresco, crumbled (for garnish)

  • 3 cups cooked lean pork, shredded

  • 2 potatoes, diced and cooked

  • 8 corn or flour tortillas

  • 2 Ancho chilies (dried not fresh)

  • ½ cup chicken stock

  • ½ small onion, chopped (reserve 4 tablespoons for garnish)

  • 1 garlic clove

  • 1 tablespoon oil for frying

Preparation Method
Boil diced potatoes in salted water for about 15-20 minutes. Drain and cool. Season pork with salt and pepper then fry in oil over medium heat until browned. Using two forks, shred the meat by pulling apart.

Sauce Preparation:
Soak the chilies in boiling water for 15 to 20 minutes until softened, then drain, and remove the stem and seeds. Puree chilies in a blender or food processor with the chicken stock, onion, garlic, 1/2 cup Crema Mexicana and salt. Fry this mixture in oil and keep at a low flame.

To Assemble:
Dip tortillas in the sauce on both sides. Place tortilla on a plate and spoon shredded pork and potatoes on one side, fold in half. Repeat with every tortilla. Serve hot topped with onion along with remaining Crema Mexicana and cheese.
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