Tacos, Enchiladas, Tamales, Tostadas



Green Chile Shrimp Enchiladas | Print |
(27 votes, average 3.89 out of 5)

enchilada_due
Makes 8 enchiladas
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 poblano, seeded and diced
  • 1 pound shrimp, raw, peeled and deveined, cut into ½ inch pieces
  • 1 teaspoon salt
  • 2 cups shredded Chihuahua or Monterey Jack cheese
  • 8 corn tortillas
  •  2 pouches (8 ounces each) Frontera Green Chile Enchilada Sauce
            
  1. Heat oven to 400º. For filling, heat oil in a large nonstick skillet over medium-high heat.  Add onion and poblano. Sauté until tender and golden, about 5 minutes.  
  2. Add shrimp and salt. Cook, stirring often, until shrimp are just barely cooked through, about 2 minutes. Transfer shrimp mixture to a large plate. Cool completely in the refrigerator.  Once cooled, stir in 1 ½ cups of the shredded cheese.
  3. Wrap 4 tortillas in plastic wrap. Heat in microwave for 30 seconds. Repeat with remaining 4 tortillas.
  4. Working quickly so the tortillas stay hot and pliable, unwrap one stack of tortillas and roll a 1/8th portion of filling into each tortilla. Place seam-side down in a 13 x 9 inch baking dish. Repeat to use all tortillas and filling. Open sauce pouches at one corner and pour over tortillas so they are completely covered with sauce. Sprinkle with remaining 1/2 cup shredded cheese.
  5. Bake until the enchiladas are hot through and the cheese is golden, about 15 minutes.  Serve immediately.
 

Add comment


Security code
Refresh