Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips |
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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 6 |
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The combination of shrimp and root veggies is unexpectedand fantastic. For a vegetarian main, skip the shrimp. Ingredients:
1/2 teaspoon cumin seeds |
1 pound parsnips, peeled, cut into 1/2-inch cubes |
12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes |
1/2 red onion, sliced (about 1 1/2 cups) |
5 tablespoons vegetable oil, divided |
1 teaspoon chili powder |
1/2 teaspoon dried oregano (preferably mexican) |
1 teaspoon coarse kosher salt |
1 large garlic clove, peeled |
1 small jalapeño chile, halved, seeded |
2 cups coarsely chopped fresh cilantro |
1 cup chopped green onions (about 6) |
1 4-ounce can diced green chiles (preferably fire-roasted), drained |
2 cups purchased salsa verde or mild tomatillo salsa |
1/2 cup crema mexicana, crème fraîche, or sour cream, divided |
8 ounces cooked peeled deveined shrimp, coarsely chopped |
12 5 1/2- to 6-inch-diameter corn tortillas |
8 ounces crumbled queso fresco or feta cheese (about 2 cups) |
Directions:
1. Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
2. Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
3. Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
4. Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
5. Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.
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