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Creamy tomatillo enchiladas - 5
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How to make Encremadas

Cream enchiladas, the creamiest enchiladas ever! Combined with a tomatillo sauce and topped with cheese & avocado slices, they are the perfect easy midweek dinner or weekend brunch. Add a grilled steak and you are ready to enjoy a memorable meal!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4 people
Calories 584kcal


  • 4 medium size tomatillos about 12 oz.
  • 3 Serrano peppers*
  • 1 small garlic clove
  • 4 tbsp. vegetable oil
  • 12 medium size corn tortillas
  • cup LALA® Mexican Style Sour Cream
  • 1 cup Mexican Crumbling cheese 4.5 oz.
  • ¼ onion cut in slices (to garnish)
  • ½ avocado cut into slices


  • Place the tomatillos, Serrano peppers, and garlic clove in a small saucepan and cover with water (about 4 cups). Cook at medium heat for about 15 minutes or until the tomatillos and Serrano peppers are cooked through.
  • While the ingredients for the green salsa are cooking, heat half of the oil in a medium-size frying pan at medium-high heat.
  • Lightly fry the tortillas, one by one, on both sides. Add the rest of the oil as needed. Do not allow the tortillas to get crispy, just fry them until they are soft and pliable. Place them on a plate and set aside.
  • Once the tomatillos are cooked, wait until they have lightly cooled. Place the tomatillos, peppers, garlic, and a ¼ cup of the cooking water in your blender. Puree to make a smooth salsa.
  • Now, add the LALA® Crema to the blender and puree again until you have a fine, light-green sauce.
  • Drain any excess oil from the frying pan where you fried the tortillas. Pour the sauce into the skillet to warm it at medium-low heat.
  • Dip each tortilla into the warm salsa, then, with the help of a large spatula, fold the tortilla in half, and place it on your serving plate. Place 3 enchiladas per plate. If you see that your salsa is reducing and getting thicker while warming it, you can add a little bit of the cooking water from the tomatillos.
  • Top the Encremadas with a ¼ cup of Mexican crumbled cheese, and garnish with avocado slices and onion slices. Enjoy! Provecho!


LALA® Crema is available at Walmart and other select stores.
The use of the cream in this recipe reduces the spiciness of the peppers, but if you are not used to spicy foods at all, use only 1 or 2 Serrano peppers. If Serrano peppers are not available, use one jalapeño pepper.
In order to keep the tomatillos from adding a bitter taste to the sauce, make sure to buy the ones that are small to medium in size (not the big ones). Additionally, do not overcook them (after the water comes to a boil, reduce the heat so that it simmers gently).
If in any case your tomatillo sauce has a bitter taste, add a pinch of sugar.


Serving: 3enchiladas | Calories: 584kcal | Carbohydrates: 43g | Protein: 12g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 58mg | Sodium: 325mg | Potassium: 523mg | Fiber: 8g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 9.9mg | Calcium: 318mg | Iron: 1.5mg