Ingredients for Shrimp And Cotija Enchiladas With Salsa Verde And Crema Mexicana
- 4 tablespoons olive oil
- 1 pound tomatillos
- 2 poblano chiles
- 4 garlic cloves
- 2 cups packed cilantro
- 1 cup thinly sliced green onions
- 1/2 cup chopped red onion
- 1 pound medium shrimp
- 1/2 teaspoon ground cumin
- 12 corn tortillas
- 12 rounded tablespoons crumbled cotija cheese
- foil
- salt and pepper to taste
- 1 teaspoon dried oregano
- damp paper towels
- 4 cups salsa verde
- crema mexicana (or sour cream)
- fresh avocado slices
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shrimp And Cotija Enchiladas With Salsa Verde And Crema Mexicana? 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.
How to Make Shrimp And Cotija Enchiladas With Salsa Verde And Crema Mexicana
- Preheat broiler.
- Line a large rimmed baking sheet with foil and lightly brush with 1 tablespoon olive oil.
- Arrange 1 pound tomatillos, 2 poblano chiles (halved lengthwise), and 4 garlic cloves, cut-side down, on the prepared baking sheet.
- Broil until tomatillos and chiles begin to soften and blacken in spots (about 10 minutes), watching closely to prevent burning.
- Remove from oven and let cool until handleable (about 15 minutes).
- Transfer tomatillos to a food processor. Peel and add the garlic cloves.
- Peel the charred skin from the poblano chiles. Coarsely chop 1/3 cup of the chiles and add to the processor.
- Add 2 cups packed cilantro and 1 cup thinly sliced green onions to the processor.
- Pulse until a coarse puree forms. Season with salt and pepper to taste. Set aside 1 1/2 cups of salsa verde.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1/2 cup chopped red onion and sauté until softened (about 2 minutes).
- Season 1 pound shrimp with salt and pepper. Add shrimp, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, and the remaining chopped poblanos to the skillet.
- Sauté until shrimp are almost opaque but not fully cooked (3-3 1/2 minutes), tossing frequently. Remove from heat.
- Preheat oven to 350°F (175°C). Brush a 15x10x2-inch glass baking dish with 1 tablespoon olive oil.
- Spread 1/2 cup of the reserved salsa verde in the bottom of the dish.
- Stack 12 corn tortillas, wrap in damp paper towels, and microwave on high until soft (1-1 1/2 minutes).
- Dip each tortilla in the remaining 1 1/2 cups salsa verde, coating both sides.
- Place 4 shrimp and some onion-chile mixture down the center of each tortilla. Sprinkle with 1 rounded tablespoon of crumbled cotija cheese.
- Roll up the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Spread the remaining 2 cups of salsa verde over the enchiladas.
- Bake until heated through and cheese is melted (about 20 minutes).
- Transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over the enchiladas. Sprinkle with remaining cotija cheese. Drizzle with crema mexicana (or sour cream) and garnish with red onion slices and cilantro. Garnish with fresh avocado slices.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
55g
Fat
63g
Carbs
14g
