Ingredientes para Shrimp And Green Chile Enchiladas
- 2 cups chicken broth
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter
- 1 medium onion, chopped
- Garlic Clove
- Sliced Mushrooms
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Black Pepper
- Green Chili Sauce
- Diced Green Chilis
- Monterey Jack Cheese
- 12 corn tortillas
- 1 tablespoon vegetable oil
- Chopped Tomato
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shrimp And Green Chile Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Shrimp And Green Chile Enchiladas
- Preheat oven to 350°F (175°C). Lightly oil a medium-sized casserole dish.
- In a saucepan, bring the chicken broth to a simmer.
- Add the shrimp to the simmering broth. Cook for 3-4 minutes, or until pink. Remove shrimp and set aside; reserve the broth.
- In a separate skillet, melt the butter over medium heat. Add the onion, garlic, and mushrooms. Cook until softened, about 10 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup of the reserved chicken broth. Simmer until the sauce has thickened, about 5 minutes.
- Stir in the cooked shrimp, salt, and pepper.
- In a blender or food processor, combine the canned diced green chiles (undrained), chopped Hatch chiles, and the remaining 1 cup of reserved chicken broth. Blend until smooth.
- Heat the green chile sauce in a small skillet over low heat. Keep warm.
- Steam the corn tortillas: Microwave a few at a time, wrapped in a damp paper towel, for 15-20 seconds, or until pliable. Alternatively, you can warm them in a dry skillet over medium heat for a few seconds per side.
- Dip each tortilla into the warm green chile sauce.
- Fill each tortilla with about 1/4 cup of the shrimp and mushroom mixture.
- Roll up tightly and place seam-down in the prepared casserole dish.
- Pour the remaining green chile sauce over the enchiladas.
- Sprinkle with the shredded Monterey Jack cheese.
- Bake for 25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped tomatoes and serve immediately with your favorite Mexican sides like refried beans, coleslaw, or guacamole.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
19g
Fat
48g
Carbs
12g
