Shrimp And Green Chile Enchiladas |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this on an internet site for New Mexico green chilies. Ingredients:
2 cups chicken broth |
12-15 large shrimp, peeled & devieined |
2 tablespoons butter or margarine |
1 small onion, chopped |
1 garlic clove, minced |
11/2 cups sliced mushrooms (8-10 small caps) |
2 tablespoons flour |
1/2 teaspoon salt |
pinch of black pepper |
1 cup canned or homemade green chili sauce |
1 cup diced green chilies |
1 cup shredded monterey jack cheese or a mixture of jack and cheddar |
10-12 corn tortillas |
oil for frying tortillas, if desired |
chopped tomato for garnish |
Directions:
1. Preheat oven to 350 degrees and oil a medium sized casserole dish. Bring the chicken broth to a simmer in a saucepan. Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink. Remove the shrimp to a bowl and save the broth. Cook the onion, garlic and mushrooms in the butter until soft (about 10 minutes.) Add the flour and stir well. Add 1 cup of the saved chicken broth and simmer until thickened. Stir in the shrimp, salt and pepper.
2. Using a hand blender or food processor, blend the green chili sauce, chopped chilies and remaining 1 cup of saved chicken broth. Heat the sauce in a small skillet and keep warm.
3. Steam the corn tortillas a few at a time in the microwave. Put them in a plastic food bag and heat for 10-15 seconds. Or until just softened. Or fry tortillas in hot oil just until softened and drain on paper towels.
4. Dip each tortilla into the green chili sauce, fill with about 1/4 c. of the shrimp and mushroom mixture. Roll and place seam side down in a lightly oiled casserole. When all the tortillas have been rolled, pour the remaining sauce on top. Sprinkle with cheese. Bake 25 minutes. Sprinkle with chopped tomatoes and serve. The usual accompaniments for enchiladas to be served with these (refried beans, fresh salsa, guacamole... Makes 4-5 servings
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