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Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana Recipe

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana Recipe

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Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

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Ingredients

Count

Nutrition

732

Calories

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Ingredients:

Serving

4 tbsp olive oil, divided
2 1/2 lb tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
1 cup (packed) chopped green onions
1 1/4 cups chopped red onion
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 lb)
2 tbsp chopped fresh oregano
1 tsp ground cumin
12 5 1/2-to 6-inch-diameter corn tortillas
12 oz crumbled cotija or feta cheese, divided

Directions:

Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
* Available in the produce section of some supermarkets and at Latin markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	732.24 Kcal (3066 kJ)
Calories from fat	459.47 Kcal
		% Daily Value*
Total Fat	51.05g	79%
Cholesterol	126.43mg	42%
Sodium	2221.92mg	93%
Potassium	668.28mg	14%
Total Carbs	46.89g	16%
Sugars	8.69g	35%
Dietary Fiber	5.96g	24%
Protein	25.68g	51%
Vitamin C	25.5mg	42%
Iron	4.3mg	24%
Calcium	430.4mg	43%

Amount Per 100 g
Calories	183.79 Kcal (769 kJ)
Calories from fat	115.32 Kcal
		% Daily Value*
Total Fat	12.81g	79%
Cholesterol	31.73mg	42%
Sodium	557.69mg	93%
Potassium	167.73mg	14%
Total Carbs	11.77g	16%
Sugars	2.18g	35%
Dietary Fiber	1.5g	24%
Protein	6.45g	51%
Vitamin C	6.4mg	42%
Iron	1.1mg	24%
Calcium	108mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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