Shrimp and Green Chile Enchiladas

“From a NEW MEXICO chile website - YUM - Hatch chiles!!! Not positive on the times....so please bear with me....I haven't made these yet, so I tried to guess on the times.”
READY IN:
1hr 5mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350° and oil a medium-size casserole dish.
  2. Bring the chicken broth to a simmer in a saucepan.
  3. Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
  4. Remove the shrimp to a bowl and save the broth.
  5. Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes.
  6. Add the flour and stir well.
  7. Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
  8. Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
  9. Heat the sauce in a small skillet and keep warm.
  10. Steam the corn tortillas a few at a time in the microwave.
  11. Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
  12. Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
  13. Roll and place seam side down in a lightly oiled casserole.
  14. When all the tortillas have been rolled, pour the remaining sauce on top.
  15. Sprinkle with cheese; Bake 25 minutes.
  16. Sprinkle with chopped tomatoes and serve.
  17. The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc.

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