Enchiladas verdes de mariscos (Shrimp enchiladas) recipe

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Here is another enchiladas recipe, this time using shrimps and a tomatillo or tomato sauce. The tortillas are filled with shrimps and a garlic, green onion, chili peppers and tomatillo sauce, rolled up and topped with sour cream and cheese and baked in the oven until the cheese melts. This is a great starter or main dish, especially if you like shrimps. You may substitute shrimps with crab meat or use a combination of the two.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 2 


2 Tbsp oil
2 Tbsp garlic, minced
3 green onions, finely chopped or minced
2 Anaheim chili peppers (or similar), finely chopped
12 ounces tomatillos or red plum tomatoes, pureed
1/4 cup cilantro, finely chopped
2 cups cooked shrimp
8 corn or flour tortillas
1/2 cup sour cream
1/2 cup grated mild cheddar or Monterey Jack cheese

4 flour tortillas


Preheat oven to 400°F.

Preparation of the enchilada sauce
Heat the oil in a large skillet over moderate heat. Add the garlic, green or yellow onions, and chiles and cook until vegetables are soft. Stir in the tomatillo or tomato puree and cook for 10 minutes over low heat, adding a little water if needed. Add salt to taste.

Combine the cilantro and shrimp in a bowl. Add a small amount of the sauce and mix well. Cover the bottom of a shallow 8 by 13-inch baking dish with about 1/4 cup of the sauce.

Enchilada assembly
Dip the tortilla into the simmering sauce for about 30 seconds, until it becomes soft and pliable. Place 1/4 of the shrimp sauce across the center of the tortilla, roll it up and place it on the dish. Repeat the process with the remaining tortillas, placing them one next to the other in the dish. Pour the remaining sauce over the enchiladas, top each one with a spoonful of sour cream, and sprinkle the cheese over them.

Bake for 10 minutes, until the cheese melts and turns slightly brown.

Serve the enchiladas in individual plates, topped with sauce from the baking pan.
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