Mexican recipes
Enchiladas verdes de mariscos (Shrimp enchiladas)
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40 min
Serves 2
Mexican
Ingredients
- 2 tbsp oil 30 ml oil
- 2 tbsp garlic (minced) 30 ml garlic (minced)
- 3 green onions, finely chopped or minced 3 green onions, finely chopped or minced
- 2 Anaheim chili peppers (or similar), finely chopped 2 Anaheim chili peppers (or similar), finely chopped
- 12 oz tomatillos or red plum tomatoes (pureed) 340 g tomatillos or red plum tomatoes (pureed)
- 1/4 cup cilantro (finely chopped) 60 ml cilantro (finely chopped)
- 2 cup cooked shrimp 480 ml cooked shrimp
- 8 corn or flour tortillas 8 corn or flour tortillas
- 1/2 cup sour cream 120 ml sour cream
- 1/2 cup grated mild cheddar or Monterey Jack cheese 120 ml grated mild cheddar or Monterey Jack cheese
- 4 flour tortillas 4 flour tortillas
Method
Preheat oven to 400°F.
Preparation of the enchilada sauce
Heat the oil in a large skillet over moderate heat. Add the garlic, green or yellow onions, and chiles and cook until vegetables are soft. Stir in the tomatillo or tomato puree and cook for 10 minutes over low heat, adding a little water if needed. Add salt to taste.
Combine the cilantro and shrimp in a bowl. Add a small amount of the sauce and mix well. Cover the bottom of a shallow 8 by 13-inch baking dish with about 1/4 cup of the sauce.
Enchilada assembly
Dip the tortilla into the simmering sauce for about 30 seconds, until it becomes soft and pliable. Place 1/4 of the shrimp sauce across the center of the tortilla, roll it up and place it on the dish. Repeat the process with the remaining tortillas, placing them one next to the other in the dish. Pour the remaining sauce over the enchiladas, top each one with a spoonful of sour cream, and sprinkle the cheese over them.
Bake for 10 minutes, until the cheese melts and turns slightly brown.
Serve the enchiladas in individual plates, topped with sauce from the baking pan.
Preparation of the enchilada sauce
Heat the oil in a large skillet over moderate heat. Add the garlic, green or yellow onions, and chiles and cook until vegetables are soft. Stir in the tomatillo or tomato puree and cook for 10 minutes over low heat, adding a little water if needed. Add salt to taste.
Combine the cilantro and shrimp in a bowl. Add a small amount of the sauce and mix well. Cover the bottom of a shallow 8 by 13-inch baking dish with about 1/4 cup of the sauce.
Enchilada assembly
Dip the tortilla into the simmering sauce for about 30 seconds, until it becomes soft and pliable. Place 1/4 of the shrimp sauce across the center of the tortilla, roll it up and place it on the dish. Repeat the process with the remaining tortillas, placing them one next to the other in the dish. Pour the remaining sauce over the enchiladas, top each one with a spoonful of sour cream, and sprinkle the cheese over them.
Bake for 10 minutes, until the cheese melts and turns slightly brown.
Serve the enchiladas in individual plates, topped with sauce from the baking pan.
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