Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

Jun 03, 2023June 3, 20230 4
Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
in Seafood

Prep

45 min

Cook

55 min

Ready In

100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
12
Calories
448
Sugar
6g
Fat
25g
The Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana is a traditional Mexican dish that is popular in many households around the world. Enchiladas are a type of wrap made from corn tortillas that are typically stuffed with a filling and then baked in a flavorful sauce. In this recipe, the enchiladas are filled with a mixture of shrimp and cotija cheese, which is a salty and crumbly cheese that adds a distinct flavor to the dish. The salsa verde is a traditional Mexican sauce that is made from tomatillos, a type of tomato that is common in Mexican cuisine. The crema Mexicana is a type of sour cream that is used to add a rich and creamy texture to the dish. The result is a delicious, spicy, and hearty dish that is perfect for any family meal or special occasion.

Instructions

1.Preheat oven to 375°F.
2.Toss tomatillos, chiles, and unpeeled garlic cloves with 2 tablespoons olive oil in large bowl to coat.
3.Arrange vegetables in single layer on large rimmed baking sheet.
4.Sprinkle with salt and pepper.
5.Roast until vegetables are brown and soft, stirring occasionally, about 30 minutes.
6.Remove from oven; cool for 10 minutes.
7.Peel garlic; place in food processor.
8.Add vegetables, cilantro, green onion, 1 1/4 cups red onions, and 1 tablespoon olive oil.
9.Blend until coarse puree forms.
10.Season to taste with salt and pepper.
11.Toss shrimp with remaining 1 tablespoon olive oil and cumin in medium bowl.
12.Sprinkle with salt and pepper.
13.Heat large nonstick skillet over medium-high heat.
14.Add shrimp and sauté until cooked through, about 2 minutes per side.
15.Remove from heat; season to taste with salt and pepper.
16.Spread 1/2 cup tomatillo-cilantro puree over bottom of 13x9x2-inch glass baking dish.
17.Arrange 6 tortillas on work surface.
18.Divide shrimp, 2/3 cup cheese, and remaining 1 cup red onions among tortillas.
19.Roll up tortillas tightly and arrange seam side down in a dish.
20.Repeat with remaining 6 tortillas, shrimp, cheese, and red onions.
21.Pour remaining tomatillo-cilantro puree over enchiladas.
22.Sprinkle with remaining cheese.
23.Bake enchiladas until heated through and cheese melts, about 25 minutes.
24.Top with thinly sliced red onions and chopped cilantro. Serve hot with crema Mexicana.

PROS

The Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana are a delicious and flavorful dish that can be enjoyed at any meal.

The dish is filled with fresh ingredients and seafood that provide the body with many necessary vitamins and minerals.

CONS

The dish may be difficult for someone who is not used to preparing seafood with traditional Mexican flavors, and may take longer to prepare than other dishes for those who are not experienced cooks.

HEALTH & BENEFITS

Shrimp is an excellent source of protein and contains many essential vitamins and minerals that the body needs.
The dish is also rich in antioxidants thanks to the vegetables and herbs used in the recipe, like cilantro and tomatillos. Antioxidants help to protect the body from harmful free radicals that can damage cells and contribute to chronic disease.

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