Shrimp Stuffed Green Enchiladas

Name: Shrimp Stuffed Green Enchiladas
Prep time: 55 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 1/4 onions, quartered; 1 clove garlic; 5 tomatillos; 3 Habanero chiles; 1/2 cups fresh cilantro; 1/2 cups chicken broth; 1 cup cream cheese; 1/2 cups sour cream; 1/2 cups fresh cilantro; 2 allspice berries; 1 tablespoon butter; 2 tablespoons garlic, finely chopped; 3 cups shrimp; 1/4 cups sour cream; 2 tablespoons chipotle chile, ground; vegetable oil; 12 corn tortillas; 1 cup Manchego cheese, sliced; sour cream, for garnish; red onion, cut into rings, for garnish; fresh cilantro, for garnish

Marielle Henaine

If your favorite recipes include tortillas and spicy sauce, then this recipe for Shrimp Stuffed Green Enchiladas will be your new favorite dish.

What makes this typical Mexican dish doubly spicy is that the enchiladas contain habanero chili and a creamy green sauce. The only thing you need to be very careful about in this easy recipe is not to overcook the shrimp, as they can become tough and chewy.

Reviewed by Editorial Team of Kiwilimón

Published: 11-03-2019

Preparation

15 mins

40 mins

Low

Preheat the oven to 180°C. For the sauce, in a skillet with oil, cook the onion, garlic, tomatillo, habanero chili, and cilantro for 10 minutes or until the vegetables soften. Fill with chicken broth and wait for it to reduce, then remove and let cool slightly. Blend the previous preparation with the cream cheese, sour cream, cilantro, and allspice until you have a smooth sauce. Reserve. In a medium skillet, melt the butter and cook the garlic and shrimp until they change color. Add the cream, ground chipotle, and season with salt and pepper. Remove. In a skillet with oil, lightly fry the tortillas until they soften. Drain on paper towels. Fill the tortillas with the shrimp and fold them like enchiladas. In an oven-safe dish, pour a bit of the sauce, arrange the enchiladas, cover with more sauce and the manchego cheese. Bake until the cheese is gratinated. Serve hot and garnish with cream, red onion rings, and cilantro leaves.