Shrimp Enchiladas with Salsa Verde
User Reviews
5
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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
Description
This recipe features a homemade salsa verde prepared by boiling tomatillos and blending them with charred garlic, serrano and jalapeno peppers, onion, cilantro, and salt for a fresh, slightly spicy sauce with a chunky texture. The shrimp filling is made by sautéing shrimp with onions, bell peppers, and garlic in butter, seasoning simply with salt and pepper.
The corn tortillas are warmed and layered in a baking dish coated with warm salsa verde, then filled with the shrimp mixture and shredded Muenster or Oaxaca cheese before baking at 375°F. The result is a casserole of soft enchiladas infused with vibrant salsa and rich melted cheese, with tender shrimp adding a protein element.
This dish pairs well with additional cilantro garnish and can be prepared ahead by making the salsa verde a few days in advance. Refrigerated leftovers keep up to three days and reheat well in the microwave. Freezing is not recommended as texture may suffer.
Ingredients
- 1 tablespoon butter
- 1 cup onion chopped
- 1 bell pepper chopped
- 2 garlic minced, cloves
- 1 pound Shrimp peeled, deveined, tails off and chopped to 1/2-inch pieces, raw
- kosher salt
- black pepper ground
- 2 cups salsa verde recipe below
- canola oil for frying
- 12 corn tortillas
- 10 Muenster cheese shredded, or queso Oaxaca, quantity unspecified ounces
- 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
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 the salsa verde if you prefer your enchiladas extra saucy.
- Prepare salsa verde 1 to 3 days before assembling enchiladas for optimal flavor melding or use store-bought salsa verde.
- Refrigerate leftover enchiladas for up to 3 days and reheat in the microwave; freezing is not recommended.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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