Shrimp Enchiladas with Salsa Verde
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.
Servings: 6
Ingredients
- 1 tablespoon butter
- 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
Instructions
Salsa Verde
- Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
- Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
- In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro, and salt and blend for about 1 minute.
- Salsa should be chunky. Add more salt if needed.
Enchiladas
- Preheat the oven to 375 degrees F.
- Heat the butter 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.
- In a medium saucepan, heat the Salsa Verde over medium heat until warm.
- Spread 1 cup of the warm salsa verde in an ungreased 9” x 13” baking dish.
- In a separate medium sauté pan over medium-high heat, pour enough canola oil to come 1 inch up the sides of the pan.
- Fry tortillas in hot oil just until softened. Drain on paper towels.
- Fill tortillas with shrimp mixture and about a tablespoon of the shredded cheese.
- Roll tortillas and place seam side down in baking dish side by side.
- Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
- Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
- Garnish with chopped cilantro and serve with your favorite side dish.
Video
Notes
- Double salsa verde recipe if you like enchiladas extra saucy.
- Make salsa verde 1 to 3 days before making enchiladas. Or purchase your favorite store-bought salsa verde.
- Refrigerate enchiladas for up to 3 days. I do not recommend freezing this dish. Reheat leftovers in the microwave.
Nutrition
Serving: 6g | Calories: 285kcal | Carbohydrates: 36g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 197mg | Sodium: 1383mg | Potassium: 525mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1308IU | Vitamin C: 43mg | Calcium: 180mg | Iron: 3mg