Feast your taste buds on a culinary journey to Mexico with our delectable Shrimp Enchiladas Verde! These enchiladas are a harmonious blend of flavors and textures, where juicy shrimp, tangy tomatillo salsa, and aromatic cilantro harmonize perfectly. The secret lies in the homemade tomatillo salsa, crafted with roasted tomatillos, fiery jalapeños, and a touch of garlic, cumin, and oregano. This salsa is a vibrant symphony of flavors that awakens the senses. Each enchilada is lovingly filled with tender shrimp, smothered in the vibrant salsa, and enveloped in a warm tortilla, before being gently baked to perfection. The result is a tantalizing dish that delivers a burst of Mexican flavors in every bite. Whether you're a seasoned Mexican food enthusiast or new to the culinary delights of Mexico, our Shrimp Enchiladas Verde promise an unforgettable dining experience that will transport you to the heart of Mexico.
In addition to the classic Shrimp Enchiladas Verde, our article presents a delightful array of variations that cater to diverse preferences and dietary needs. Vegetarian enthusiasts can rejoice in the vibrant flavors of our Spinach and Mushroom Enchiladas Verde, where tender spinach and succulent mushrooms take center stage, enveloped in the same tantalizing tomatillo salsa. For those seeking a protein-packed option, our Chicken Enchiladas Verde offer a hearty and flavorful experience, featuring succulent chicken breast smothered in the zesty tomatillo salsa. And for those with a penchant for spice, our Fiery Shrimp Enchiladas Verde elevate the heat level with a generous helping of chili peppers, creating a culinary adventure for the daring.
No matter your taste preferences, our collection of Shrimp Enchiladas Verde recipes guarantees a satisfying and memorable meal. Each variation is carefully crafted to deliver a unique flavor profile, ensuring that every bite is an explosion of Mexican flavors. Dive into the vibrant world of Mexican cuisine with our Shrimp Enchiladas Verde and embark on a culinary journey that will leave your taste buds craving for more.
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
SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.
Provided by Lena Cederham Birnbaum
Categories Food Processor Cheese High Fiber Cinco de Mayo Dinner Shrimp Avocado Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
- Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
- Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
- Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
- Available in the produce section of some supermarkets and at Latin markets.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Choose Fresh Ingredients: Fresh ingredients will give your enchiladas the best flavor. Look for plump, brightly colored shrimp, and fresh, aromatic vegetables.
- Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Make Sure the Sauce is Hot: When you add the enchiladas to the baking dish, make sure the sauce is hot. This will help to prevent the enchiladas from sticking to the pan.
- Use a Variety of Cheeses: Using a variety of cheeses in your enchiladas will give them a more complex and flavorful filling.
- Bake Until Golden Brown: Bake the enchiladas until they are golden brown and the cheese is melted and bubbly. This will ensure that the enchiladas are cooked through and delicious.
Conclusion:
Shrimp enchiladas verde are a delicious and versatile dish that can be enjoyed by people of all ages. With their creamy, flavorful sauce, tender shrimp, and melted cheese, these enchiladas are sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting recipe, give shrimp enchiladas verde a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beans #eggs-dairy #seafood #mexican #oven #potluck #shrimp #cheese #dietary #spicy #one-dish-meal #comfort-food #shellfish #taste-mood #to-go #equipment #presentation #served-hot #4-hours-or-less
You'll also love