Shrimp Enchiladas with Salsa Verde
User Reviews
5.0
60 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
285 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Enchiladas with Salsa Verde
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These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca. The enchiladas are placed in a baking dish and smothered in homemade salsa verde, and topped with more cheese and baked until the cheese melts. These baked enchiladas are a perfect family meal.
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Ingredients
- 1 tablespoon butter
- 1 cup chopped onion
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 pound raw shrimp peeled, deveined, tails off and chopped to 1/2-inch pieces
- kosher salt
- ground black pepper
- 2 cups salsa verde recipe below
- canola oil for frying
- 12 corn tortillas
- 10 ounces muenster or queso Oaxaca shredded
- cilantro
Salsa Verde
- 8 tomatillos husks removed and rinsed
- 3 cups water
- 2 garlic cloves
- 2 Serrano peppers stemmed and roughly chopped
- 1 Jalapeno pepper stemmed and roughly chopped
- 1/4 onion chopped
- 1 handful cilantro
- 1/2 teaspoon salt
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Instructions
Salsa Verde
- Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
- Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
- In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro, and salt and blend for about 1 minute.
- Salsa should be chunky. Add more salt if needed.
Enchiladas
- Preheat the oven to 375 degrees F.
- Heat the butter in a heavy medium sauté pan over high heat. Add onion and bell pepper and sauté for 3 minutes, add the garlic and sauté 1 minute. Add the shrimp and sauté until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
- In a medium saucepan, heat the Salsa Verde over medium heat until warm.
- Spread 1 cup of the warm salsa verde in an ungreased 9” x 13” baking dish.
- In a separate medium sauté pan over medium-high heat, pour enough canola oil to come 1 inch up the sides of the pan.
- Fry tortillas in hot oil just until softened. Drain on paper towels.
- Fill tortillas with shrimp mixture and about a tablespoon of the shredded cheese.
- Roll tortillas and place seam side down in baking dish side by side.
- Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
- Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
- Garnish with chopped cilantro and serve with your favorite side dish.
Notes
- Double salsa verde recipe if you like enchiladas extra saucy.
- Make salsa verde 1 to 3 days before making enchiladas. Or purchase your favorite store-bought salsa verde.
- Refrigerate enchiladas for up to 3 days. I do not recommend freezing this dish. Reheat leftovers in the microwave.
Nutrition Information
Show Details
Serving
6g
Calories
285kcal
(14%)
Carbohydrates
36g
(12%)
Protein
20g
(40%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
197mg
(66%)
Sodium
1383mg
(58%)
Potassium
525mg
(15%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1308IU
(26%)
Vitamin C
43mg
(48%)
Calcium
180mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 285kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 197mg | 66% |
| Sodium | 1383mg | 58% |
| Potassium | 525mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 43mg | 48% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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