ONE-PAN SHRIMP ENCHILADAS VERDE
If the only thing holding you back from making enchilada verde tonight is the idea of standing over the countertop, stuffing and rolling tortillas, read on. These layered lasagna-style enchiladas cut your work in half. Instead, put all your effort into making a nearly effortless verde sauce with pan-roasted tomatillos, jalapeño and onion. Once that's done, there is little to do but layer and simmer: The shrimp cooks in minutes in the tomatillo bath. For the best flavor, look for wild-caught Gulf or Argentine shrimp. Then, the only challenge here is deciding how to portion fairly for four people (hint: be generous). If you make this in cast-iron, store any leftovers in glass or plastic in the fridge - the sauce is too acidic to spend a long time in a cast-iron pan - and reheat lightly over a very low flame. (Note, too, that the sauce can be made up to two days ahead, and refrigerated.)
Provided by Sarah Copeland
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
- Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
- Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
- Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1227 milligrams, Sugar 13 grams, TransFat 0 grams
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Smrity KHandakar
[email protected]The shrimp enchiladas were a bit too cheesy for my taste. I think I would use less cheese next time.
Madeeha Umar
[email protected]These enchiladas were a nice change from the usual Mexican dishes that I make. I will definitely be making them again.
mahmud Hasssen
[email protected]I would definitely recommend these shrimp enchiladas. They were easy to make and turned out great!
Early Rae
[email protected]These enchiladas were a bit time-consuming to make, but they were definitely worth it. They were so delicious!
Bama Baby
[email protected]I'm not a big fan of shrimp, but I really enjoyed these enchiladas. The sauce was flavorful and the shrimp were cooked perfectly.
Emily Swagger
[email protected]These enchiladas were a great way to use up leftover shrimp. I had some shrimp that I had cooked the night before and these enchiladas were the perfect way to use them up.
Adi Mughal
[email protected]The shrimp enchiladas were a bit too spicy for me, but my husband loved them.
Bheki Sgcino
[email protected]I loved the creamy sauce in these enchiladas. It was so flavorful and rich.
Robert trussell
[email protected]The shrimp enchiladas were a bit bland for my taste. I think I would add more spices next time.
Judith Balaia
[email protected]These enchiladas were easy to make and turned out great! I used tilapia instead of shrimp and it was still delicious. I will definitely be making these again.
Skylinkup Blog
[email protected]I made these enchiladas last night and they were delicious! The sauce was flavorful and the shrimp were cooked perfectly. I will definitely be making these again.
Dalores Carreon
[email protected]These shrimp enchiladas were a hit with my family! The combination of flavors was perfect, and the shrimp were cooked to perfection. I will definitely be making these again.