Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Name: Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters (packed) coarsely chopped fresh cilantro plus additional for garnish; 340 grams crumbled Cotija or feta cheese, divided; 4 unpeeled garlic cloves; 237 milliliters (packed) chopped green onions; 1 teaspoon ground cumin; 4 Tbsps olive oil, divided; 296 milliliters chopped red onion plus thinly sliced red onion rounds for garnish; 2 Tbsps chopped fresh oregano; 4 larges fresh poblano chiles,* halved lengthwise, cored, seeded; 680 grams 48 uncooked medium shrimp, peeled, deveined (about; 1 kilograms tomatillos,* husked, rinsed

The recipe Shrimp and Cotijan Enchiladas with Salsa Verde and Crema Mexicana could satisfy your Mexican craving in approximately 45 minutes. This recipe serves 6. Watching your figure? This gluten free and pescatarian recipe has 1017 calories, 50g of protein, and 33g of fat per serving. If you have cilantro plus additional, oregano, feta cheese, and a few other ingredients on hand, you can make it.

Instructions

Preheat broiler. Line large rimmed bakingsheet with foil; brush lightly with 1tablespoon olive oil. Arrange tomatillos,poblano chiles, cut side down, and garliccloves on prepared baking sheet. Broil untiltomatillos and chiles begin to soften andblacken in several spots, watching closely toprevent burning, about 10 minutes (do notturn).

Ingredients you will need

Poblano Pepper

Tomatillos

Olive Oil

Chili Pepper

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Remove from oven.

Equipment you will use

Oven

Let stand until coolenough to handle, about 15 minutes.

Transfer tomatillos to processor. Peelgarlic and add to processor. Peel charredparts of chiles; coarsely chop chiles.

Ingredients you will need

Tomatillos

Chili Pepper

Addgenerous 1/3 cup chopped chiles to processor(reserve remaining chiles for enchiladafilling).

Ingredients you will need

Chili Pepper

Add 2 cups cilantro and 1 cup greenonions to processor; using on/off turns,blend until coarse puree forms. Season salsaverde to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Transfer1 1/2 cups salsa verde to shallow bowl.

Ingredients you will need

Salsa Verde

Equipment you will use

Bowl

Heat 2 tablespoons oil in large nonstickskillet over medium-high heat.

Ingredients you will need

Cooking Oil

Add choppedred onion and sauté until slightly softened,about 2 minutes.

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Onion

Sprinkle shrimp with saltand pepper.

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Pepper

Shrimp

Add shrimp, oregano, cumin,and remaining chopped chiles to skillet;sauté just until shrimp are almost opaquebut not completely cooked through, tossingoften, 3 to 31/2 minutes.

Ingredients you will need

Oregano

Chili Pepper

Shrimp

Cumin

Equipment you will use

Frying Pan

Remove shrimpmixture from heat.

Preheat oven to 350°F.

Equipment you will use

Oven

Brush 15x10x2-inch glass baking dish with remaining1 tablespoon olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Glass Baking Pan

Spread 1/2 cup salsaverde from processor in bottom of dish. Stacktortillas; wrap in damp paper towels andplace on plate. Microwave tortillas on highjust until soft and pliable, 1 to 11/2 minutes.Working with 1 tortilla at a time, dip tortillainto bowl with 1 1/2 cups salsa verde, turningto coat both sides evenly.

Ingredients you will need

Salsa Verde

Wrap

Dip

Equipment you will use

Paper Towels

Microwave

Bowl

Transfer toprepared baking dish.

Equipment you will use

Baking Pan

Place 4 shrimp andsome onion-chile mixture down center oftortilla, then sprinkle rounded tablespoonfulcheese over.

Ingredients you will need

Shrimp

Chili Pepper

Onion

Roll up tortilla, enclosingshrimp and onion-chile filling.

Ingredients you will need

Tortilla

Chili Pepper

Onion

Roll

Place seamside down in dish. Repeat with remainingtortillas, shrimp, onion-chile mixture,and cheese.

Ingredients you will need

Cheese

Shrimp

Chili Pepper

Onion

Spread 2 cups salsa verdefrom processor over enchiladas.

Ingredients you will need

Spread

Salsa

Bake enchiladas just until heatedthrough and cheese melts, about 20 minutes.Using spatula, transfer 2 enchiladas toeach of 6 plates. Spoon any remaining salsaverde over; sprinkle with remaining cheese.

Ingredients you will need

Cheese

Equipment you will use

Oven

Spatula

Drizzle with crema and garnish with redonion slices and additional chopped cilantro,if desired.

Ingredients you will need

Cilantro

Mexican Crema

* Available in the produce section of somesupermarkets and at Latin markets.

Equipment

Ingredients

Servings:

473milliliters

(packed) coarsely chopped fresh cilantro plus additional for garnish 340grams

crumbled Cotija or feta cheese, divided 4

unpeeled garlic cloves 237milliliters

(packed) chopped green onions 1teaspoon

ground cumin 4Tbsps

olive oil, divided 296milliliters

chopped red onion plus thinly sliced red onion rounds for garnish 2Tbsps

chopped fresh oregano 4larges

fresh poblano chiles,* halved lengthwise, cored, seeded 680grams

48 uncooked medium shrimp, peeled, deveined (about 1kilograms

tomatillos,* husked, rinsed

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.