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.
Provided by Mommy Diva
Categories Tex Mex
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
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
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
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.
SHRIMP ENCHILADAS SUIZAS
These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.
Provided by cheeziekt
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 16
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
- Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. 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.
- 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. Remove from heat.
- Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. 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. Place filled tortillas snugly in prepared baking dish.
- 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.
- Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 39.7 g, Cholesterol 254.9 mg, Fat 42.9 g, Fiber 8 g, Protein 37.9 g, SaturatedFat 23.7 g, Sodium 963.3 mg, Sugar 7.8 g
SHRIMP FIESTA ENCHILADAS WITH CREAM SAUCE
Shrimp and vegetable medley wrapped in corn tortillias with creamy cheese sauce. I came up with this idea as I wanted to prepare an untraditional Easter dinner. It was hit with my family! It presented beautifully on the table. It was rich enough so that I really didnt need alot of extra dishes to accompany the main entree. I served them with a caesar salad, some spanish rice and black beans. This recipe makes approximately one dozen enchiladas.
Provided by lindamelinda
Categories Vegetable
Time 1h5m
Yield 12 Enchiladas, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
- Add Shrimp and continue cooking just until shrimp turn pink.
- Remove from heat and add lime juice. Set aside.
- Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
- Drain on paper towels and stack.
- Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
- Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
- Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
- Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
- Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
- Meanwhile prepare CREAM SAUCE:.
- Melt butter in sauce pan over medium to medium high heat.
- Wisk in flour and stir untill flour melts and mixture bubbles.
- Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
- Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
- Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.
ONE-PAN SHRIMP ENCHILADAS VERDE
If the only thing holding you back from making enchilada verde tonight is the idea of standing over the countertop, stuffing and rolling tortillas, read on. These layered lasagna-style enchiladas cut your work in half. Instead, put all your effort into making a nearly effortless verde sauce with pan-roasted tomatillos, jalapeño and onion. Once that's done, there is little to do but layer and simmer: The shrimp cooks in minutes in the tomatillo bath. For the best flavor, look for wild-caught Gulf or Argentine shrimp. Then, the only challenge here is deciding how to portion fairly for four people (hint: be generous). If you make this in cast-iron, store any leftovers in glass or plastic in the fridge - the sauce is too acidic to spend a long time in a cast-iron pan - and reheat lightly over a very low flame. (Note, too, that the sauce can be made up to two days ahead, and refrigerated.)
Provided by Sarah Copeland
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
- Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
- Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
- Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1227 milligrams, Sugar 13 grams, TransFat 0 grams
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