Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

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  • 4 tablespoons olive oil, divided
  • 2 1/2 pounds tomatillos,* husked, rinsed
  • 4 large fresh poblano chiles,* halved lengthwise, cored, seeded
  • 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
  • 1 cup (packed) chopped green onions
  • 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
  • 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
  • 2 tablespoons chopped fresh oregano
  • 12 5 1/2- to 6-inch-diameter corn tortillas
  • 12 ounces crumbled Cotija or feta cheese, divided

Recipe Preparation

  • Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.

  • Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes. Remove shrimp mixture from heat.

  • Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 1 1/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.

  • Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.

Recipe by Lena Cederham Birnbaum,Reviews Section

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These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

Weeknight Enchiladas Verdes Recipe - Isabel Eats

These Weeknight Enchiladas Verdes are made with chicken and covered in an easy salsa verde. Baked to perfection, they make a great dinner and tasty leftovers that everyone will be excited to eat.

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Smothered in a rich, jalapeño cream sauce, how can you resist?!

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One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! The whole family loves these easy chicken enchiladas!

Enchiladas Suizas | Mexican Food Recipes, Quick and Easy.

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The difference between Swiss Green Enchiladas and the rest of enchilada recipes is that these are topped with a cream sauce and Swiss cheese and then baked. Enchiladas can be made ahead of time, covered tightly, and then stored in your refrigerator for a couple of days until you’re ready to bake them.

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Enchiladas. Rolled or layered? I have to admit that I prefer mine rolled. I know in the end that the flavors are still the same, but I guess it's the more traditional way that I

Salsa Verde

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I kind of find myself leaning towards meatless meals on Fridays. For a while now, I have been donating a dish to a local community lunch in my town. It seems more often than not that many of the people that come to enjoy this lunch favor meatless meals. I really look forward to the. Read More

Salads & Tostada

Fajita Salad
This salad is the Ramos Family’s personal favorite. Your fresh garden salad will be generously topped with your choice of Fajita meat (steak or chicken), garnished with mushrooms, avocado & sliced eggs. $10.50 Shrimp Fajita Salad $12.50

Taco Salad Traditional
Our traditional Taco Salad is served on a hot plate with cheddar cheese melted over your choice of ground beef, chicken, or picadillo and topped with lettuce, cheese & tomato. $8.50

Chicken Caesar Salad
Charbroiled Chicken strips and Romaine lettuce greens, tossed with a refreshing Caesar dressing, and topped with garlic croutons and Cotija Mexican Cheese. Garnished with tomato wedges. $9.50

Our traditional Tostadas are made w/ a crispy corn tortilla shell topped with your choice of refried or Rancho (cholesterol free) beans, fresh lettuce, cheese, tomatoes and your choice of ground beef, chicken or picadillo. (Shredded beef & pork) “Northern Style” available, please ask your server. $8.50

2. Queso Fresco Cheese

Traditionally made from goat and cow’s milk, Queso frescofresh cheese’ has similar characteristics to Queso Anejo. Queso fresco compliments dishes in mild and milky flavors no matter what the dish be. Queso fresco is great for lighter dishes as well as the heavier ones like enchiladas or tacos.

It’s perfect for snacks and a full scale dinner party as well. With its unique flavor, Queso fresco can make any meal unforgettable. It is one of the most widely used cheese types in Mexico and all over the United States. The creamy and salty touch of Queso fresco adds a sour taste to the food, which makes it authentically Mexican in its true sense.

It is made from acidified milk that is set aside to curdle. It is later strained and pressed in a cheesecloth.This prepared cheese can be left to age for a while or it can be sold immediately. Queso fresco can be used in substitution for goat cheese or feta cheese. It is generally used most in soups, salads and egg based dishes. Appetizers are great to make good use of Queso fresco.

Popular dishes with Queso fresco

  • Two cheese veggie nachos
  • Quesalupa
  • Butternut queso fundido
  • Chile con queso
  • Chili queso hot dog


Queso fresco has a creamy, salty and sour flavor that’s mild and sour to taste. It goes great with many Mexican cheese blend dishes.

How To make Seafood Enchilada Casserole

Today I am cooking at home and making creamy shrimp enchiladas that I call Falling In Love enchiladas. These shrimp seafood enchiladas are smothered in a creamy chipotle enchilada sauce.

Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.

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PAT THE SPATULA (In the video I said Pat The Spoon. Whoops!)
0:00 Intro
0:28 The Shrimp Filling
3:16 Prep The Tortillas
4:52 The Enchilada Cream Sauce
6:15 Assemble And Bake

⭐️ Authentic Enchiladas Recipe From My Abuela

9 x 13-inch baking dish
14 corn tortillas
cooking oil for tortillas

1 1/2 lbs (681 g) large shrimp
1/2 tsp Old Bay seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp lemon pepper
8 oz (227 g) lump crab meat
1 medium bell pepper
1/2 medium red onion
3 cloves of garlic
5 to 6 scallions
pinch of salt and pepper
12 oz pepper jack cheese (shredded)

3 Tbsp butter
3 1/2 Tbsp all-purpose flour
1/4 tsp onion powder
1 Tbsp chicken bouillon powder
1 chipotle pepper in adobo sauce
1 Tbsp adobo sauce from the can of chipotle peppers
1 1/2 cup water
1 cup heavy cream

DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

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Courtesy of

How To Make Enchiladas
Creamy Shrimp Enchiladas
Creamy Baked Enchiladas

Seafood Enchilada's . How to make Seafood Enchilada's

I have been craving some seafood , So I decided to make a recipe for Seafood Enchilada's. It's a simple recipe to make and it enough for 8 people .Please for give my dog's in this video they where playing making some nose during the making of this video. I hope you enjoy the video .

Best Crab Enchiladas recipe by SAM THE COOKING GUY

Crab & Shrimp Enchiladas with Poblano Chile Sauce

How to make enchiladas.
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Shrimp enchiladas recipe:
Cheese sauce part:
1/2 cup red pepper
2 tablespoon butter
1/2 cup sour cream
1 cup monterey jack cheese
1 tablespoon flour
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup milk

Shrimp mix:
1 pound shrimp
2 tablespoon butter
1/2 cup monterey jack cheese
1/2 cup onion
1/2 cup tomato
6 tortillas (9-inch)

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Seafood Enchiladas

Hey Foodies❤️ In today’s video. I walk you through on how I made my homemade Seafood Enchiladas. This meal is very delicious and very simple to make. Just a couple ingredients and you’ll be done In know time. This meal is also great for gathering, especially Super Bowl which is coming up soon. Happy New Years to all my Foodies! I hope you guys enjoyed your holiday. Thanks for all the love and support! Until next time, Love Kaye.

Also, if you are in the market to purchase a home check out my website:

Easy Seafood Enchiladas

SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde

SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.

recipe by shereen pavlides

8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper

1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander

2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese

1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)

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SHRIMP ENCHILADAS With white sauce || quick and easy recipe

Quick and easy shrimp enchiladas at home

Ingredients :
Bell pepper
Cumin powder
Pepper powder
Garlic powder
Oregano leaves
Coriander leaves
Sour cream
Cheddar cheese
All purpose flour
Chicken broth
Wheat tortilla

Lets begin with marinating shrimp.
To a mixing bowl take shrimp and to that add cumin powder , pepper powder , garlic powder , oregano leaves , coriander leaves , salt
MiX it well.

To a hot pan add 2 tbsp butter . Once the butter is melted add finely chopped onion , finely chopped bell pepper and finely chopped garlic. Saute it.
Once saute add the marinated shrimp.
Cook it for 2 minutes. Keep it aside.

To make the sauce , to a hot pan add 3 tbsp butter. To the melted butter add 3 tbsp all- purpose flour. Mix it for 2 minutes . Then to that add 2 cups of chicken broth.mix it until you get a thick sauce consistency.

Add little bit of the sauce to our shrimp.
SoFten up some tortilla in a hot pan spread with olive oil.
PrEheat the oven for 350°f
PrRpare the caserolle at keep it for 30 minutes

Enchiladas - Seafood and Crab - PoorMansGourmet

2 to 3 New Videos per week Uploaded Mon - Wed - Fri Afternoons

This Seafood and Crab Recipe is simple, and is one of my favorites to order from any Mexican Restaurant if it's on the menu. There are a few essentials you'll need to have like a good imitation crab salad mix and a good enchilada sauce. If you don't have either of those, I have recipes for both listed below and at the end of this video!

If you need to look for a Fried Shrimp Recipe, or you want to know how to make Beef Wellington, King Crab or you want to know how to cook Clams maybe you want to know how to cook asparagus in a pan or maybe you need a Swai fish recipe well, this is the channel for you!

Seafood Enchiladas | RECIPES | EASY TO LEARN

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Shrimp Enchiladas (simple & easy)

BEST Sour Cream White Sauce Chicken Enchilada

Enchilada Recipe with White Cream Sauce

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Grocery list
1 pound chicken
1 pound shrimp
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 onion
fresh garlic bulbs
1 package corn tortillas
heavy cream
chicken stock
16 oz cheese of choice
garlic powder
onion powder
dried oregano
dried parsley
chili powder

Chicken and shrimp marinade
1/3 cup oil
6 cloves garlic minced
1 tbs garlic powder
1 tbs onion powder
1/2 tbs oregano
1/2 tbs parsley
1/2 tbs paprika
1/2 tbs chili powder
1 tbs cayenne, only do a quarter or a half of this if you can't handle spicy
1 tsp thyme
salt + pepper
* also made just the dry seasoning without the oil to add throughout the process if it needed more flavor

Enchilada sauce
2 tbs butter
2 tbs of the spice mixture
2 tbs flour
1 cup chicken stock
1 cup milk
* add more of each if too thick
once cooked add 1/4 - 1/2 cup heavy cream
*optional a couple tbs of cream cheese

Cooking with O: Episode 8 - Seafood Enchiladas

What's better than enchiladas? Enchiladas stuffed with shrimp and crab.

How to make The BEST Baked Green Chile Shrimp Enchiladas

Hello & welcome! In today's recipes, I’ll be showing you how to make baked Culichi enchiladas. This recipe is filled with alternative suggestions to help you make it comfortable for your home. Lots of love, Stephanie and, Cloud .
. Many of the items used in the video are on our Amazon Store Front. Link Below
Bake temp- 380 Degrees
Bake time- 20 to 25 minutes
Culichi enchiladas ingredients
Corn tortillas
4 poblano chiles, roasted
1 1/4 cup heavy whipping cream
1 cup mozzarella or melty cheese of choice such as Munster, Oaxaca, or manchego
1/4 cup for cotija cheese or parmesan
1/4 onion (med)
1/2 bunch cilantro
3 garlic cloves
1 Tbsp Butter
1 Tbsp AP Flour
1/2 tsp black pepper
1 Tbsp better than bouillon or start with 1/2 Tbsp Knorr chicken bullion
Optional for extra spice 1 serrano or Jalapeño
* Don't forget to tag us on social media @viewsontheroad
Tip- Take it easy on the bouillon. This recipe is quick to absorb salt adjust after you cook for 2 minutes

The recipe suggested in the video
Culichi Shrimp recipe -
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#viewsontheroad #enchiladas
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How to Make Quick Shrimp Enchilada Casserole

This healthy shrimp enchilada recipe offers a taste of coastal Mexican cuisine in an easy-to-make casserole for a fast dinner.

Official Website:

How to Seafood Enchiladas |Recipe by Simply Mama Cooks| Cook With Me

#SimplyMamaCooks #cooking #cookwithme

Hey ya'll! This is a delicious recipe. You and your family will enjoy it. Please Like, Comment, Subscribe and Share! Thank you for watching.

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Corn tortillas (I used yellow corn)

1 to 2 lbs of medium shrimp
8 oz lump crab meat (optional)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1/2 red onion chopped
5 to 6 scallions chopped (separate white and green parts)
Minced garlic (1 tbsp)
1/2 cup pepper jack cheese

Seasonings: 1/2 to 1 tsp of each (season to your liking)
Old bay seasoning
Sea salt
Black pepper
Garlic powder
Onion powder
Lemon pepper
Chicken bouillon

Cream Sauce:
Heavy cream (1cup)
All purpose flour (3 tbsp)
Butter (3 tbsp)
Chicken bouillon (1 tsp or small cube)
Chipotle pepper in adobo (1 minced)
Adobo sauce from chile (1 tbsp)
Onion Powder (1 tsp)
Garlic powder (1/4 tsp)
Old Bay (1/2 tsp)

Cheesy Seafood Enchiladas | Dapur Sinolin

Resep Enchilada Seafood yang fantastis ini adalah casserole mudah yang menggunakan udang.

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This fantastic Seafood Enchiladas recipe is an easy casserole that uses shrimp.
If you like this video please don't forget to LIKE, SUBSCRIBE and SHARE.
If you have any ideas please let us know by leaving comments down below.

Full Recipe :
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How to make Baked Enchiladas Rojas A la Diabla Baked Shrimp Enchiladas Recipe

Hello & welcome! In today’s recipes, I’ll be showing you how to make Baked Enchiladas de Camarones a la Diabla (Spicy shrimp enchiladas). I hope you all enjoy this original combo as much as our original recipe for Camarones a la diabla that will be linked below. Lots of love Stephanie and, Cloud .
. Many of the items used in the video are on our Amazon Store Front. Link Below

Spicy Diabla Sauce ingredients
6 to 8 Guajillo Chiles or New Mexico
4 to 8 Chiles de árbol
2 Puya chiles or 1 to 2 chipotles in adobo sauce
2 Tomatoes
1/2 White Onion
1 1/2-2 Cups Of water, for blending
2 to 4 garlic cloves
1 1/2 tbs chicken bouillon (for best flavor use tomato chicken bouillon)

Boil your Ingredients in 3 to 4 cups of water for 10- 15 Minutes or until your chiles soft

Bake temp 380 degrees
Bake time- 20 minutes

Enchilada ingredients
10 to 12 corn tortillas
1.5 pounds of shrimp
Diabla sauce
2 Tbs Butter
1 Tbs Olive oil
2 cups cheese (mozzarella, medium cheddar, or Mexican cheese blend)
1/2 white onion, chopped

Camarones a la diabla recipe -
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#viewsontheroad #enchiladas
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. This is not a sponsored video.


BEEFY ENCHILADA CASSEROLE | How to Make a Delicious Enchilada Casserole

BEEFY ENCHILADA CASSEROLE | How to Make a Delicious Enchilada Casserole

How to make Taco Seasoning Video:

How to make enchiladas and easy red sauce video:

Green Chili Chicken Enchiladas video:

Sour Cream Chicken Enchiladas video:

Peach Enchiladas dessert video:

Crockpot Chicken Enchiladas

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Are you ready for Sunday night dinner.
Spicy chicken and creamy seafood enchilada perfectly wrapped in warm tortilla, smothered in tangy green tomatillo and anaheim pepper sauce and topped with gooey cheese. A bite. and an explosion of flavors in your mouth.


4 anaheim chilies peppers

Chicken broth as required


2 breasts of chicken cooked and shredded

1/2 cup of sliced bell pepper

2 tsp each of cumin and dried oregano pwd


2 Cups of seafood mixture(shrimp and crabmeat,)

1/2 cup of sliced bell pepper

2 tsp each of cumin and dried oregano pwd


4 cups of shredded cheddar cheese

Anaheim chilies -- Hatch peppers

How to make White Chicken Enchiladas (Encremedas) Recipe | Views on the road Enchiladas

The best Creamy White Chicken Enchiladas! This is my original recipe for creamy white cheesy enchiladas. Even our pickiest eater loves them. I hope you and your family enjoy this recipe as much as we do. Lots of love, Stephanie and Cloud

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Bake Temp- 380 degrees
Bake Time- 25-30minutes
Make sure to preheat your oven

12 Corn Tortillas
1-2 Shredded Chicken Breast or your favorite part of the chicken
2 Cup Heavy Whipping Cream
3/4 Cup Chicken broth + (1/4 Cup after blending of using a small blender. Otherwise blend all together)
1 Cup of Cotija or Queso Fresco
2 Cups Mexican cheese blend or Mozzarella
1 Chopped Green Onion
1 Tbs Flour
1 Tbs Butter
1/2 tsp Garlic Powder
1/4 Black Pepper

Half and half will work as good as heavy whipping cream
Use whatever cheese your family favors to fill your enchiladas

Easy Recipes
How to make one dozen flour tortillas
How to make corn tortillas

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Enchilada Casserole | Low FODMAP | Gluten Free | Grit and Groceries

✨ENCHILADA CASSEROLE✨ is one of my family's favorites! This dish has 3 gooey layers of cheese, homemade tomatillo sauce, and zesty taco meat. Everyone I make this dish for absolutely LOVES IT - and I'm sure you will too!⁠

PRO TIP: Prep your tomatillo sauce ahead of time, and this dish comes together in just 15 minutes! Casserole layering is also a great activity for little ones. ⁠You can also make this entire dish ahead of time and freeze it in a disposable casserole dish to make dinner a breeze. Just don't forget to thaw it before cooking.

Pork Chili Verde:
Spanish Rice:

2 lb Tomatillos
2 small. bunches cilantro
1-2 jalapeños or serranos
2 chicken stock cubes (or 2 tsp chicken stock powder)
2 TB Garlic oil

1 lb Ground Beef (or Turkey)
2 tsp cumin
2 tsp chili powder
1 tsp oregano
1 TB garlic oil
1/2 tsp cornstarch
1/4 cup water
12 corn tortillas
1 can black beans
1 lb. cheddar
1-2 tomatoes
1 bunch cilantro
3-4 green onions

Filmed, Edited and Colored by Random Motion Productions
Jeffrey Scott: [email protected]

Recipe Seafood Enchiladas

Chicken Enchiladas with White Cream Sauce Recipe Over 1 Million Pins!

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Hello my beautiful fam welcome back to my kitchen, today I’m so excited to share with you how to make easy and delicious enchiladas suizas, basically chicken enchiladas drowned in a tomatillo-cream sauce. I hope you enjoy it as much as me and my family do ☺️ Like every recipe and every household there are tons of variations that make this delicious recipe, this is the way I was taught. I really hope you enjoy this recipe as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family. .

Ingredients: about 20-25 enchiladas
Corn tortillas
1 1/2 Oaxaca cheese
15 tomatillos
5 chile serrano
1 white onion
4 garlic cloves
1 handful of cilantro
15 oz crema mexicana
3 chicken breast
Canola oil
Salt and Pepper
1 serving of love .

Check out more easy and delicious recipes :
Green spaghetti with chicken:

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Shrimp Enchiladas at El Coral

Join me along with Chef/Owner Roberto Real at El Coral restaurant while we make shrimp enchiladas. Simple and delicious. Don't be afraid to try this one at home.

Make sure to subscribe to the channel for more videos like this one. We will be making enchilada sauce on an upcoming episode.

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We look forward to seeing you soon in Cabo at one of our special events or cooking classes at El Coral.

Huachinango a La Talla (Acapulco)

Butterflied red snapper rubbed with herbs and mild, flavorful guajillo adobo then grilled and served with curtido de habanero, avocado, and tortillas

Huachinango al Ajillo (Mazatlán)

Garlic-citrus marinated red snapper lightly fried and served with curtido de habanero, avocado, cucumber, tomato, and tortillas

Citrus crusted salmon, golden herb potatoes, and corn drizzled with a hibiscus reduction and dusted with toasted chaplulines

Chamorro de Cordero (Hidalgo)

Lamb shank and our homemade adobo sauce wrapped in banana leaves and slow-roasted to tender perfection, served over garbanzo beans and drizzled with consommé at your table

Osso-Bucco en Pipian de Cacahuate (Orizaba)

Pork shank slow-roasted in a red mole made with peanuts, smoked dried peppers, and spices

San Angel Inn Restaurante

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.

Tortilla soup

As we see the icy images on television of the fierce storms sweeping the US and read of record cold (in Texas of all places!) we’re grateful for our relative warmth in Mexico. Winter still happens here, especially at our elevation of 4,600′ (1402 m). The grass was rimmed with frost this morning, but the morning sky is already brilliant blue. Chilly days call for steaming hot soup, and tortilla soup will warm soul and body on the coldest of days.

In the valley below, tomatoes, chiles and cucumbers are being harvested. Yes, winter is harvest time, and we have a friend, Profesor Pauli, who grows organic tomatoes. Ziploc bags of chopped tomato fill the freezer, enough to keep us supplied until next year’s harvest.

This soup is basically an extremely savory tomato broth with lots of toppings. Slices of avocado, strips of crisp fried tortilla and chile, queso cotija, crema mexicana, and optional chicken pieces, if you wish to make it heartier.

With two chiles — chile pasilla pureed in the broth and chile ancho strips as a topping — you might think tortilla soup would be muy picante. Not at all. These are mild chiles. Chile pasilla literally means “little raisin”, maybe because of its color. Mark Miller, in “The Great Chile Book”, describes the pasilla as tasting of berry, grape, and herbaceous tones with a hint of licorice.

The ancho chile is the queen of chiles in my kitchen. Ground or whole, I can’t get enough of it in soups, chocolate desserts and salsas, even in coffee and hot chocolate. The Great Chile Book describes it as “having a mild fruit flavor with tones of coffee, licorice, tobacco, dried plum and raisin, with a little woodsiness”. My hat is off to Mark if he can detect all those tastes. I can’t say that I can, but that’s probably due to my unimaginative palate. The chiles taste and smell exquisite, despite my lack of original descriptive adjectives.

Traditionally, tortilla soup is not served with chicken, but as with all recipes, creativity is the extra salt that seasons a dish like nothing else. In other words, add whatever you fancy — corn, potato, tofu, shrimp. It may no longer be a traditional tortilla soup, but the broth is so good, it will still be delicious, a customized bowl of soup. I didn’t have an avocado to use for leftovers the next day, so cilantro gave the bowls a touch of green.

Most likely, there are thousands of pots of soup being made today north of the border. For those still under winter’s cold spell, I wish I could deliver bowls of piping hot tortilla soup. Since that isn’t possible, here’s the next best thing, a recipe for one of the most warming, flavorful soups of Mexico. I’m hoping your casa has power and water, that you and yours are warm and dry, and that you are able to enjoy a hot bowl of soup. Provecho!

Tortilla soup4 servings

  • 4 corn tortillas, preferably a day old
  • 4 ancho chiles
  • 1/4 cup (59 ml) neutral tasting oil
  • 2 cups (14 oz/400 g) chopped Roma (plum) tomatoes
  • 1/4 cup (59 ml) chopped onion
  • 2 large cloves minced garlic
  • 1/2 teaspoon Mexican oregano
  • 2 pasilla chiles, seeds, membranes and stems removed
  • 2 tablespoons olive oil
  • 5 cups (1185 ml) chicken broth
  • 1 teaspoon salt, or to taste
  • 1 1/2 cups cubed, cooked chicken, well heated (optional)
  • 2 avocados, cubed
  • 1/2 cup (59 ml) crema mexicana, or sour cream
  • 1/2 cup queso cotija or queso fresco, crumbled
  • 1 lime, cut into wedges
  1. Stack and cut tortillas into small strips, about 1 1/4″ x 1/4″ (31.75 mm x 6.35 mm). Fry in hot oil in batches in a skillet until crisp. Drain on a paper towel.
  2. Slit open ancho chiles, remove stems, seeds and membanes. Cut into small strips, 1 1/4″ x 1/4″. Fry in hot oil in batches until starting to blister, 10 – 15 seconds per side. Drain on a paper towel.
  3. Puree tomato, onion, garlic, pasilla chile and oregano until very smooth.
  4. Heat 2 tablespoons (30 ml) olive oil in a medium-sized saucepan. Add tomato mixture and cook until bubbling. Add chicken stock and bring to a boil. Simmer for 10 minutes.
  5. Season with 1 teaspoon salt, or to taste.
  6. Divide hot chicken pieces, if using, among 4 bowls. Ladle broth over chicken. Top with avocado, tortilla and chile strips, crumbled cheese and a spoonful of crema mexicana. Serve immediately with wedges of lime.

Leftover tortilla soup is deliciosa, but be forewarned that the pasilla chiles have had time to steep their heat into the broth. Más picante, but still so good. We emptied our bowls too soon.

Guajillo chiles can be substituted for the chile ancho. North of the border, look for dried chiles online, or in Mexican or import grocery stores.

For a vegetarian version, substitute vegetable broth for the chicken broth.

This is an anniversary of sorts, the 200th post for Cooking in Mexico. This post also has another distinction. While I was combining recipe, photos and text, the nuts and bolts of blogging, Russ was on the kitchen floor attempting to get the dishwasher doing its thing again. I would be in the process of inserting a photo, and he would ask for a wrench. Then I would start to rewrite a sentence, and he wanted a rag or screwdriver. I finally finished the post for tortilla soup, but he’s still working on the dishwasher. Russ has the harder chore today. He’s my fix-it guy par excellence. He’ll get it done. Or we’ll get a new dishwasher.


All photos and text are copyright protected. Do not copy or reproduce without permission.

San Angel Inn Lunch/Dinner Menu

Menu Date: 12/2020

Soups and Appetizers

Queso Fundido – Melted Monterey Jack Cheese topped with Chorizo, Poblano Peppers and Onions served with Flour Tortillas $14.00

Guacamole – Topped with Mango and Toasted Pumpkin Seeds served with Chicharrónes and Salsa Valentina $11.50

Tostadas de Pollo – Crispy Corn Tortillas topped with Beans, Chipotle Chicken, Crema Mexicana, Queso Fresco, and Avocado-Tomatillo Sauce $13.00

Sopa Azteca – Traditional Tortilla Soup served with Fried Corn Tortilla Strips, Avocado, Cheese, and Chile Pasilla $11.00


Camarones a la Diabla – Guajillo Pepper and Garlic-sautéed Shrimp served with roasted Potatoes and crispy Brussels Sprouts atop Cilantro Rice – $30.00

Tacos de Ribeye – Ribeye thinly sliced with Poblano Peppers, Red Onions, Bacon, and Monterey Jack Cheese served with Corn Tortillas and Plantains, topped with crem Mexicana and Cotija Cheese – $29.00

Pescado A la Veracruzana – Red Snapper atop Potatoes with a Cilantro-Lime Vinaigrette made with Capers, Olives, Bell Peppers, and Spanish Onions and Tomatoes – $36.00

Tacos de Vegetables – Flour Tortillas filled with Eggplant Puree, Confit Oyster Mushrooms and crispy Brussels Sprouts, topped with Cotija Cheese and a drizzle of Truffle Oil served with Cilantro Rice – $22.00

Pollo a Las Rajas – Grilled Chicken Breast over a bed of Roasted Garlic Potatoes with Onions, Red Peppers, Corn, and a Poblano Pepper Cream Sauce topped with Queso Fresco $28.00

Ensalada Cesar – This salad has been served at San Angel Inn Mexico City since 1963. Includes Romaine Lettuce, Garlic Croutons, and Parmesan Cheese – $18.00
Add Chicken – $6.00
Add Shrimp – $8.00

Enchiladas de Pollo – Corn Tortillas filled with Chipotle Chicken covered with Salsa Verde, crema Mexicana, Cotija Cheese and crispy Onion Straws atop Refried Beans served with Plantains topped with Crema Mexicana and Cotija Cheese – $26.00

Baja Tacos de Pescado – Beer-battered fried Cod, shredded Cabbage, Chipotle-Lime Aioli and Pineapple Relish in Flour Tortillas – $29.00

Carne Asada – Ancho Agave marinated New York Strip with Sweet Potato Mash and diced Nopales, Black Bean and Queso Fresco stuffed Acho Pepper and a Chayote Salad – $48.00


Chocoflan – Creamy Mexican Custard and Chocolate Sponge Cake topped with Cajeta and toasted Almonds – $10.00

Horchata Cheesecake – Creamy Rice Cheesecake served with Cajeta sauce – $10.00

Helado de Dulce de Leche – Caramel ice cream $9.00

Signature Drinks & Margaritas

San Angel Inn Margarita – Casa Dragones Blanco tequila, Combier orange liqueur, agave nectar, freshly squeezed lime juice chilled and strained into a martini glass with salt rim – $22.00

San Angel Inn Premium Tequila Flight – Casa Dragones Blanco, Clase Azul Reposado, Avión Reserva 44 Extra Añejo – $37.00

Piña Loca – Mezcal Ilegal Blanco, Ancho Reyes Liqueur, Ginger-Pineapple Juice served on the rocks with Black Ant Salt Rim $15.50

Blood Orange – Ambhar Blanco Tequila, Orange Liquor, Sweet-Tart Mix of Blood Orange Juice, Hint of Rum and Vanilla served with Tajín Chile-Lime Powder Rim – $16.00

Horchata – Casa Noble Blanco Tequila, Abasolo Corn Whisky, agua de Horchata, Horchata Rum with a hint of Cinnamon infused Ojo de Tigre Mezcal – $16.00

The Wild One – Tequila, ginger liqueur, passion fruit, and mango purée, fresh lime juice and served on the rocks with black ant salt rim – $15.00

La Cava Avocado – Avión blanco tequila, melon liqueur, fresh avocado, agave nectar, and fresh lime juice served frozen with hibiscus salt rim – $16.00

Recipe Summary

  • 6 dried chile de arbol peppers
  • 1 clove garlic
  • 1 teaspoon salt
  • ¾ cup water
  • 1 cup vegetable oil for frying
  • 18 (6 inch) corn tortillas
  • 3 cups crumbled queso fresco
  • 1 cup sour cream
  • 1 cup shredded lettuce
  • 2 medium tomatoes, thinly sliced
  • ½ cup chopped green onions

Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.

Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.

Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Watch the video: Enchiladas divorseadas (July 2022).


  1. Chanler

    This brilliant idea, by the way, is just falling

  2. Ashley

    I'm sorry, but I think you are wrong. Let's discuss this.

  3. Zolojinn

    you said it correctly :)

  4. Eluwilussit

    This was not enough yet.

  5. Makree

    No, on the contrary.

  6. Dousida

    I shall simply keep silent better

  7. Brazragore

    I apologize, but in my opinion this topic is already out of date.

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