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    You are in: Home / Mexican / Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana Recipe
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    Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

    Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana. Photo by CandyTX

    1/1 Photo of Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    CandyTX's Note:

    From Bon Appetit - What could be better for easy summer entertaining than homemade enchiladas? How about -- instead of the usual chicken or cheese -- ones made with shrimp and fresh salsa verde? Bon Appetit Associate Food Editor Lena Cederham Birnbaum came up with this -- the ultimate version.

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    Ingredients:

    Serves: 6

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and saute until slightly softened, about 2 minutes. Spring shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; saute just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes. Remove shrimp mixture from heat.
    4. 4
      Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde fromprocessor 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.
    5. 5
      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.
    6. 6
      Note: If the poblanos aren't hot enough, add some chopped jalapenos to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

    Ratings & Reviews:

    • on April 27, 2013

      45

      Very good. I already had verde made so just cooked the shrimp and baked. Very quick and good flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2009

      55

      Awesome. We made this once with shrimp, the second time with pulled pork.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2009

      55

      I received the magazine on Monday & have already made this dish TWICE for my family (2nd time with chicken). They LOVED it & it was easy. I'm so glad you typed it up - makes it easier to share! Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

    Serving Size: 1 (438 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.9
     
    Calories from Fat 273
    50%
    Total Fat 30.3 g
    46%
    Saturated Fat 12.7 g
    63%
    Cholesterol 132.5 mg
    44%
    Sodium 745.1 mg
    31%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 8.2 g
    32%
    Sugars 13.9 g
    55%
    Protein 27.9 g
    55%

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