Mexican recipes
Shrimp enchiladas
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40 min
Serves 4 - 6
Mexican
Ingredients
- 1 lb fresh shrimp 455 g fresh shrimp
- 1 cup corn 240 ml corn
- 4 to 6 green chiles, chopped 4 to 6 green chiles, chopped
- 1/2 cup enchilada sauce 120 ml enchilada sauce
- 1 1/2 cup enchilada sauce 360 ml enchilada sauce
- 12 corn tortillas 12 corn tortillas
- 2 cup refried beans 480 ml refried beans
- 1 cup shredded mild Cheddar or Jack cheese 240 ml shredded mild Cheddar or Jack cheese
- To serve To serve
- Sour cream Sour cream
- Chopped fresh cilantro Chopped fresh cilantro
- 1 or 2 limes, cut into wedges 1 or 2 limes, cut into wedges
Method
Preheat oven to 425 F.
Prepare the shrimp
Remove the heads and tails of the shrimps and peel the shell off. Cook the shrimp in boiling salted water for 2 to 3 minutes, or until they become firm on the outside. Remove from the hot water, rinse under cold water and chop in 1/2 inch pieces. Add the chopped shrimp in a bowl together with the corn, green chiles and 1/2 cup of enchilada sauce. Toss wel to combine and set aside.
Assemble the enchiladas
Spread 1/2 cup of the enchilada sauce on the bottom of a 9 x 13 inch baking dish. Top with 6 of the tortillas (the tortillas will overlap). Spread a layer of the refried beans evenly over the tortillas. Top the refried beans with the shrimp, corn and chile mixture and then the remaining 6 tortillas. Pour the remaining enchilada sauce over the tortillas, cover with foil and bake for about 20 minutes, until the enchiladas start bubbling on the sides of the baking dish.
Remove the foil and sprinkle the shredded cheese on top. Bake for about 5 minutes more, untl the cheese is bubbly.
Serve topped with fresh coriander, sour cream and lime wedges on the side.
Prepare the shrimp
Remove the heads and tails of the shrimps and peel the shell off. Cook the shrimp in boiling salted water for 2 to 3 minutes, or until they become firm on the outside. Remove from the hot water, rinse under cold water and chop in 1/2 inch pieces. Add the chopped shrimp in a bowl together with the corn, green chiles and 1/2 cup of enchilada sauce. Toss wel to combine and set aside.
Assemble the enchiladas
Spread 1/2 cup of the enchilada sauce on the bottom of a 9 x 13 inch baking dish. Top with 6 of the tortillas (the tortillas will overlap). Spread a layer of the refried beans evenly over the tortillas. Top the refried beans with the shrimp, corn and chile mixture and then the remaining 6 tortillas. Pour the remaining enchilada sauce over the tortillas, cover with foil and bake for about 20 minutes, until the enchiladas start bubbling on the sides of the baking dish.
Remove the foil and sprinkle the shredded cheese on top. Bake for about 5 minutes more, untl the cheese is bubbly.
Serve topped with fresh coriander, sour cream and lime wedges on the side.
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