Shrimp Enchiladas Suizas

Name: Shrimp Enchiladas Suizas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Mexican
Ingredients: 255 grams baby spinach leaves; 237 milliliters chicken broth; 10 6-inchs (6 inch) corn tortillas; 1 bunch fresh cilantro, stems trimmed; 3 green onions; 0 teaspoons ground black pepper; 237 milliliters heavy cream; 3 fresh jalapeno peppers, stems removed; 227 grams shredded Monterey Jack cheese; 1 small onion, quartered; 1 teaspoons salt; 454 grams frozen fully cooked salad shrimp, thawed; 680 grams fresh tomatillos, husks removed; 2 teaspoons vegetable oil, divided

Shrimp Enchiladas Suizas is a gluten free recipe with 10 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 19g of fat, and a total of 312 calories. Head to the store and pick up baby spinach leaves, onion, cilantro, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. This recipe is typical of Mexican cuisine. If you like this recipe, you might also like recipes such as Shrimp Enchiladas Suizas, Enchiladas Suizas, and Enchiladas Suizas.

Instructions

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.

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Cooking Oil

Equipment you will use

Baking Pan

Oven

Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses.

Ingredients you will need

Jalapeno Pepper

Green Onions

Tomatillos

Cilantro

Onion

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Food Processor

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.

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Salt And Pepper

Chicken Broth

Cream

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Sauce Pan

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.

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Spinach

Shrimp

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Frying Pan

Remove from heat.

Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat.

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Cooking Oil

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Frying Pan

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.

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Shredded Cheese

Tortilla

Spinach

Shrimp

Cooking Oil

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Frying Pan

Place filled tortillas snugly in prepared baking dish.

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Tortilla

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Baking Pan

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.

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Green Pepper

Sour Cream

Tortilla

Cheese

Sauce

Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

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Oven

Equipment

Ingredients

Servings:

255grams

baby spinach leaves 237milliliters

chicken broth 106-inchs

(6 inch) corn tortillas 1bunch

fresh cilantro, stems trimmed 3

green onions 0teaspoons

ground black pepper 237milliliters

heavy cream 3

fresh jalapeno peppers, stems removed 227grams

shredded Monterey Jack cheese 1small

onion, quartered 1teaspoons

salt 454grams

frozen fully cooked salad shrimp, thawed 680grams

fresh tomatillos, husks removed 2teaspoons

vegetable oil, divided

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.