Shrimp and Green Chile Enchiladas |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Not positive on the times. so please bear with me. I haven't made these yet, so I tried to guess on the times. Ingredients:
2 cups chicken broth |
12 -15 large shrimp, peeled & deveined |
2 tablespoons butter or 2 tablespoons margarine |
1 small onion, chopped |
1 garlic clove, minced |
1 1/2 cups sliced mushrooms (8-10 small caps) |
2 tablespoons flour |
1/2 teaspoon salt |
1 pinch black pepper |
1 cup green chili sauce (homemade or canned) |
1 cup diced green chilis |
1 cup monterey jack cheese, shredded (or a mixture of jack and cheddar) |
10 -12 corn tortillas |
oil, for frying tortilla, if desired |
chopped tomato (to garnish) |
Directions:
1. Pre-heat oven to 350° and oil a medium-size casserole dish.
2. Bring the chicken broth to a simmer in a saucepan.
3. Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
4. Remove the shrimp to a bowl and save the broth.
5. Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes.
6. Add the flour and stir well.
7. Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
8. Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
9. Heat the sauce in a small skillet and keep warm.
10. Steam the corn tortillas a few at a time in the microwave.
11. Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
12. Dip each tortilla into the green chile sauce, fill with about 1/4 cup of the shrimp & mushroom mixture.
13. Roll and place seam side down in a lightly oiled casserole.
14. When all the tortillas have been rolled, pour the remaining sauce on top.
15. Sprinkle with cheese; Bake 25 minutes.
16. Sprinkle with chopped tomatoes and serve.
17. The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc.
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