Prepare these exquisite shrimp enchiladas for this Lent, topped with a smooth and spicy chipotle sauce. The combination of flavors is extraordinary and it is a complete and delicious meal.
95 grams cream cheese, (1/2 package) for the sauce
1 cup cow's milk, for the sauce
1/4 onions, for the sauce
1 clove garlic, for the sauce
salt and pepper, for the sauce
2 tablespoons butter, for the filling
1/4 cups onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
2 cups shrimp, clean, peeled
1 tablespoon parsley, finely chopped
12 corn tortillas
vegetable oil, for frying tortillas
avocado, in slices, for serving
onion, in strips, for serving
queso fresco, crumbled, for garnish
fresh cilantro, for garnish
Preparation
30 mins
30 mins
Low
For the sauce: blend the cream with the chipotle pepper, cream cheese, milk, onion, and garlic.
Heat a skillet over medium heat, cook the chipotle sauce for about 10 minutes, season with salt and pepper.
For the filling: Heat the butter over medium heat and cook the onion, garlic, and shrimp for 5 minutes, then add the parsley.
For the enchiladas: In a skillet, heat the oil, fry the tortillas, place them on absorbent paper, and set aside.
On a board, fill the tortillas with the shrimp mixture, place a mirror of sauce on a plate, add the enchiladas, drizzle with more sauce, and garnish with fresh cheese, onion, cilantro, and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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