- 3 fresh jalapeno peppers, stems removed
- 1 1/2 pounds fresh tomatillos, husks removed
- 3 green onions
- 1 small onion, quartered
- 1 bunch fresh cilantro, stems trimmed
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound frozen fully cooked salad shrimp, thawed
- 1 (9 ounce) bag baby spinach leaves
- 2 teaspoons vegetable oil, divided
- 10 (6 inch) corn tortillas
- 8 ounces shredded Monterey Jack cheese
- 1/2 cup sour cream (optional)
- 1 tablespoon green pepper sauce (e.g., Tabasco®) (optional)
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
- Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
- Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
- Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
- Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
- Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.
04/03/2017
recipepes.com
Shrimp Enchiladas Suizas, recipe
PT15M
PT1H
5
455 calories
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