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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:

Serving

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

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 saute until slightly softened, about 2 minutes. Spring shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; saute just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 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 fromprocessor 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 1 1/2 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.
Note: If the poblanos aren't hot enough, add some chopped jalapenos to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1969.21 Kcal (8245 kJ)
Calories from fat	1329.2 Kcal
		% Daily Value*
Total Fat	147.69g	227%
Cholesterol	405.96mg	135%
Sodium	6764.75mg	282%
Potassium	736.93mg	16%
Total Carbs	78.48g	26%
Sugars	9.11g	36%
Dietary Fiber	8.37g	33%
Protein	93.56g	187%
Vitamin C	24.8mg	41%
Vitamin A	2.8mg	95%
Iron	3.8mg	21%
Calcium	1796.3mg	180%

Amount Per 100 g
Calories	444.1 Kcal (1859 kJ)
Calories from fat	299.76 Kcal
		% Daily Value*
Total Fat	33.31g	227%
Cholesterol	91.55mg	135%
Sodium	1525.6mg	282%
Potassium	166.19mg	16%
Total Carbs	17.7g	26%
Sugars	2.05g	36%
Dietary Fiber	1.89g	33%
Protein	21.1g	187%
Vitamin C	5.6mg	41%
Vitamin A	0.6mg	95%
Iron	0.9mg	21%
Calcium	405.1mg	180%

* 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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