These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca. The enchiladas are placed in a baking dish and smothered in homemade salsa verde, and topped with more cheese and baked until the cheese melts. These baked enchiladas are a perfect family meal.
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TOTAL TIME: 1 H 30 MIN
– 1 tablespoon Land O Lakes® Butter with Canola Oil – 1 cup chopped onion – 1 bell pepper, chopped – 2 cloves garlic, minced – 1 pound raw shrimp, peeled, deveined, tails off and chopped to 1/2-inch pieces – Kosher salt – Ground black pepper – 2 cups Salsa Verde, recipe below – Canola oil, for frying – 12 corn tortillas – 10 ounces muenster or queso Oaxaca, shredded – ▢cilantro Salsa Verde – 8 tomatillos, husks removed and rinsed – 3 cups water – 2 garlic cloves – 2 serrano peppers, stemmed and roughly chopped – 1 jalapeño pepper, stemmed and roughly chopped – 1/4 onion, chopped – 1 handful cilantro – 1/2 teaspoon salt
Step 1 – Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
Step 2 – Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
Step 3 – In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro, and salt and blend for about 1 minute.
Step 4 – Salsa should be chunky. Add more salt if needed.
Step 1 – Preheat the oven to 375 degrees F.
Step 2 – Heat the Butter with Canola Oil in a heavy medium sauté pan over high heat. Add onion and bell pepper and sauté for 3 minutes, add the garlic and sauté 1 minute. Add the shrimp and sauté until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
Step 3 – In a medium saucepan, heat the Salsa Verde over medium heat until warm.
Step 4 – Spread 1 cup of the warm salsa verde in an ungreased 9” x 13” baking dish.
Step 5 – In a separate medium sauté pan over medium-high heat, pour enough canola oil to come 1 inch up the sides of the pan.
Step 6 – Fry tortillas in hot oil just until softened. Drain on paper towels.
Step 7 – Fill tortillas with shrimp mixture and about a tablespoon of the shredded cheese.
Step 8 – Roll tortillas and place seam side down in baking dish side by side.
Step 9 – Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
Step 10 – Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
Step 11 – Garnish with chopped cilantro and serve with your favorite side dish.
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