Shrimp And Green Chile Enchiladas Recipes

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SHRIMP AND GREEN CHILE ENCHILADAS



Shrimp and Green Chile Enchiladas image

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.

Provided by Mommy Diva

Categories     Tex Mex

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 15

2 cups chicken broth
12 -15 large shrimp, peeled & deveined
2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 garlic clove, minced
1 1/2 cups sliced mushrooms (8-10 small caps)
2 tablespoons flour
1/2 teaspoon salt
1 pinch black pepper
1 cup green chili sauce (homemade or canned)
1 cup diced green chilis
1 cup monterey jack cheese, shredded (or a mixture of jack and cheddar)
10 -12 corn tortillas
oil, for frying tortilla, if desired
chopped tomato (to garnish)

Steps:

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

SHRIMP ENCHILADAS WITH GREEN SAUCE



Shrimp Enchiladas with Green Sauce image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

OVER-THE-BORDER SHRIMP ENCHILADAS



Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP ENCHILADAS VERDE



Shrimp Enchiladas Verde image

Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.

Provided by Barb G.

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup frozen corn, thawed
1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
2 (4 ounce) cans chopped green chilies (not drained)
2 cups canned green enchilada sauce or 2 cups green chili salsa, divided
12 corn tortillas
1 (15 ounce) can fat-free refried beans
1 cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
  • Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
  • Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
  • Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts : Calories 243.5, Fat 6.5, SaturatedFat 2.7, Cholesterol 119.5, Sodium 437.6, Carbohydrate 29.2, Fiber 4, Sugar 2.3, Protein 18.8

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

Steps:

  • Sprinkle chicken liberally with taco seasoning.
  • Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
  • Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
  • Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
  • Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

CHILE-CRISP SHRIMP AND GREEN BEANS



Chile-Crisp Shrimp and Green Beans image

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.

Provided by Ali Slagle

Categories     dinner, easy, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes
3/4 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
6 tablespoons canola oil
1 large shallot, halved lengthwise and thinly sliced through the root
4 garlic cloves, thinly sliced crosswise
1 cinnamon stick
10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces
1/4 cup roasted, salted peanuts, coarsely chopped (optional)

Steps:

  • In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
  • Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
  • Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

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