If you love creamy Mexican cuisine, these Mexican Encremadas are a must-try. Made with soft corn tortillas coated in a silky green tomatillo cream sauce, these enchilada-style treats are filled with bright flavors from roasted-style tomatillos, fresh serrano peppers, and tangy Mexican crema. Finished with crumbled cheese, avocado, and onion, this dish is comforting, flavorful, and perfect for breakfast, lunch, or a cozy family dinner.
These creamy Mexican Encremadas quickly became one of those recipes my family asks for again and again. My husband loves the smooth green sauce and always makes sure to scoop up every bit with extra tortillas. The combination of creamy, spicy, and fresh flavors makes this dish feel like something you’d order at a favorite Mexican restaurant.
The first time I made them, I was surprised by how simple the ingredients were, yet the final dish felt so special. Now, whenever we want a comforting meal that brings everyone to the table, Encremadas are one of our go-to recipes. The colorful toppings and delicious aroma make every serving feel like a celebration.
Why This Mexican Encremadas Recipe
- Creamy, flavorful green salsa made with fresh tomatillos and serrano peppers.
- Soft corn tortillas coated in a rich and tangy sauce.
- A perfect balance of spicy, creamy, fresh, and savory flavors.
- Topped with traditional Mexican ingredients like crumbled cheese, avocado, and onion.
- Easy enough for a weeknight meal but impressive for guests.
- A delicious vegetarian-friendly Mexican dish.
- Brings authentic Mexican flavors straight to your kitchen.
Ingredients
Makes 4 servings (12 Encremadas)
For the Green Cream Sauce
- Fresh tomatillos (340 g | 0.75 lb), husks removed and washed
- 2–3 serrano peppers (35 g | 0.08 lb), adjust according to spice preference
- 1 small garlic clove (4 g | 0.009 lb)
- Water for cooking (950 ml)
- Mexican-style sour cream or crema (300 g | 0.66 lb)
For the Tortillas and Toppings
- 12 medium corn tortillas (360 g | 0.79 lb)
- Vegetable oil for lightly frying tortillas (60 ml)
- Mexican crumbled cheese such as queso fresco (130 g | 0.29 lb)
- ½ medium white onion, thinly sliced (60 g | 0.13 lb)
- 1 large avocado, sliced (200 g | 0.44 lb)
Directions
- Place the tomatillos, serrano peppers, and garlic in a saucepan. Cover with water and bring to a gentle boil over medium heat. Cook for about 15 minutes, or until the tomatillos become tender and change color.
- While the tomatillos cook, heat half of the vegetable oil in a skillet over medium-high heat.
- Lightly fry each corn tortilla for a few seconds on both sides until soft and flexible. Avoid frying them until crisp. Add more oil as needed, then place the tortillas on a plate lined with paper towels.
- Allow the cooked tomatillos and peppers to cool slightly. Transfer them to a blender with about ¼ cup of the cooking liquid and blend until smooth.
- Add the Mexican crema to the blender and blend again until the sauce becomes creamy and light green.
- Remove any excess oil from the skillet and pour in the creamy green salsa. Warm the sauce gently over medium-low heat, stirring occasionally.
- Dip each tortilla into the warm sauce, coating both sides. Fold each tortilla in half and arrange three Encremadas on each serving plate.
- If the sauce becomes too thick while heating, add a small amount of the reserved tomatillo cooking water to loosen it.
- Sprinkle the Encremadas with crumbled Mexican cheese and garnish with sliced onion and avocado.
- Serve warm and enjoy this creamy, flavorful Mexican classic.
Notes
- For a milder sauce, remove the seeds and membranes from the serrano peppers before cooking.
- If you cannot find tomatillos, use a prepared green salsa and blend it with crema for a quicker version.
- Queso fresco, cotija, or another mild crumbly cheese can be used as toppings.
- Warm tortillas are easier to fold and less likely to break.
- Add shredded chicken, roasted vegetables, or sautéed mushrooms inside the tortillas for a heartier variation.
- Store leftover sauce separately in the refrigerator for up to 3 days. Reheat gently before serving.
- These Encremadas are delicious with Mexican rice, refried beans, or a fresh salad on the side.