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
12
Count
Nutrition
659
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat broiler.
  2. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil.
  3. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet.
  4. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn).
  5. Remove from oven.
  6. Let stand until cool enough to handle, about 15 minutes.
  7. Transfer tomatillos to processor.
  8. Peel garlic and add to processor.
  9. Peel charred parts of chiles; coarsely chop chiles.
  10. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling).
  11. Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms.
  12. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
  13. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
  14. Add chopped red onion and sauté until slightly softened, about 2 minutes.
  15. Sprinkle shrimp with salt and pepper.
  16. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes.
  17. Remove shrimp mixture from heat.
  18. Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil.
  19. Spread 1/2 cup salsa verde from processor in bottom of dish.
  20. Stack tortillas; wrap in damp paper towels and place on plate.
  21. 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.
  22. Transfer to prepared baking dish.
  23. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over.
  24. Roll up tortilla, enclosing shrimp and onion-chile filling.
  25. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese.
  26. Spread 2 cups salsa verde from processor over enchiladas.
  27. Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates.
  28. Spoon any remaining salsa verde over; sprinkle with remaining cheese.
  29. Drizzle with crema and garnish with red onion slices and additional chopped cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 659.09 Kcal (2759 kJ)
Calories from fat 403.34 Kcal
% Daily Value*
Total Fat 44.82g 69%
Cholesterol 116.22mg 39%
Sodium 1933.32mg 81%
Potassium 703.43mg 15%
Total Carbs 49.16g 16%
Sugars 10.96g 44%
Dietary Fiber 5.96g 24%
Protein 19.45g 39%
Vitamin C 25.5mg 42%
Iron 4.3mg 24%
Calcium 355.5mg 36%
Amount Per 100 g
Calories 165.43 Kcal (693 kJ)
Calories from fat 101.24 Kcal
% Daily Value*
Total Fat 11.25g 69%
Cholesterol 29.17mg 39%
Sodium 485.25mg 81%
Potassium 176.56mg 15%
Total Carbs 12.34g 16%
Sugars 2.75g 44%
Dietary Fiber 1.5g 24%
Protein 4.88g 39%
Vitamin C 6.4mg 42%
Iron 1.1mg 24%
Calcium 89.2mg 36%

* 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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Recipe Tags

Weightwatchers Points

  • 16.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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