Shrimp Enchiladas Suizas
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Onion (quartered)1 bunch
Cilantro (fresh, stems trimmed)1 cup
Heavy Cream1 cup
Chicken Broth1 tsp
Salt1 tsp
Ground Black Pepper2 tsps
Vegetable Oil (divided)1 cup
Sour Cream (optional)Directions:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Lightly oil a 9x13 inch baking dish
3
Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor
4
Pulse until mixture is coarsely chopped, about 8 pulses
5
Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes
6
Stir in cream and chicken broth; season with salt and pepper
7
Return to a simmer and cook until slightly thickened, about 10 minutes
8
Set aside
9
Place shrimp and spinach in a skillet over medium heat
10
Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes
11
Remove from heat
12
Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat
13
Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling
14
Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese
15
Repeat with each tortilla adding more oil to the skillet as needed
16
Place filled tortillas snugly in prepared baking dish
17
Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling
18
Top with dollops of sour cream and some green pepper sauce, if desired
19
Bake in preheated oven for 15 to 20 minutes or until hot and bubbly