Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

Name: Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 12 enchiladas, 6 serving(s)
Ingredients: 4 tablespoons olive oil, divided; 2 1/2 lbs tomatillos, husked, rinsed; 4 large fresh poblano chiles, childes halved lengthwise, cored, seeded; 4 unpleeled garlic cloves; 2 cups packed coarsely chopped fresh cilantro, plus additional (to garnish); 1 cup packed chopped green onion; 1 1/4 cups chopped red onions, plus thinly sliced red onion rounds (to garnish); 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds); 1 teaspoon ground cumin; 12 corn tortillas, 6-inch-diameter; 12 ounces crumbled Cotija cheese or 12 ounces crumbled feta cheese, divided

Submitted by CandyTX

"From Bon Appetit - What could be better for easy summer entertaining than homemade enchiladas? How about -- instead of the usual chicken or cheese -- ones made with shrimp and fresh salsa verde? Bon Appetit Associate Food Editor Lena Cederham Birnbaum came up with this -- the ultimate version."

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photo by CandyTX

Ready In:: 1hr 15mins
Ingredients:: 11
Yields:: 12 enchiladas
Serves:: 6

ingredients

4 tablespoons olive oil, divided
2 ¹⁄₂ lbs tomatillos, husked, rinsed
4 large fresh poblano chiles, childes halved lengthwise, cored, seeded
4 unpleeled garlic cloves
2 cups packed coarsely chopped fresh cilantro, plus additional (to garnish)
1 cup packed chopped green onion
1 ¹⁄₄ cups chopped red onions, plus thinly sliced red onion rounds (to garnish)
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
1 teaspoon ground cumin
12 corn tortillas, 6-inch-diameter
12 ounces crumbled Cotija cheese or 12 ounces crumbled feta cheese, divided

directions

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 saute until slightly softened, about 2 minutes. Spring shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; saute just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 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 fromprocessor 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 1 1/2 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.
Note: If the poblanos aren't hot enough, add some chopped jalapenos 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.

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Reviews

Very good. I already had verde made so just cooked the shrimp and baked. Very quick and good flavors.

adopt a greyhound
Awesome. We made this once with shrimp, the second time with pulled pork.

byy2514
I received the magazine on Monday & have already made this dish TWICE for my family (2nd time with chicken). They LOVED it & it was easy. I'm so glad you typed it up - makes it easier to share! Thank you.

bencomobaby

RECIPE SUBMITTED BY

CandyTX

Austin, TX

My name is Candy, married in 1993 to Tom. We have two kids (ages 13 and 11) and live in Austin, TX. Most of the cooking is done by Tom these days and he loves to play around and experiment with food. I own a bookkeeping business from a home office and Tom is a teacher so we stay busy and are always on the look out for something fun, fast and healthy. View my all about me website for links and other information about us - <a href=http://www.candybeauchamp.com>HERE</a>. We both absolutely love to read! Our kids are turning into little bookworms too :) We are all Kindle addicts and read a lot, my husband and I easily read 200 books per year between the two of us.

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