Marielle Henaine

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Marielle Henaine

Shrimp Enchiladas with Green Salsa

Name: Shrimp Enchiladas with Green Salsa
Prep time: 55 min
Cook time: 55 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetal oil; 1/4 onions, In quarters; 1 clove garlic; 5 green tomatoes; 3 habanero peppers; 1/2 cups fresh coriander; 1/2 cups chicken soup; 1 cup cream cheese; 1/2 cups sour cream; 1/2 cups fresh coriander; 2 allspices; 1 tablespoon butter; 2 tablespoons garlic, finely chopped; 3 cups shrimp; 1/4 cups sour cream; 2 tablespoons chipotle chili, ground; enough vegetal oil; 12 corn tortillas; 1 cup manchego cheese, sliced; enough sour cream, to decorate; enough red onion, cut into rings, to decorate; enough fresh coriander, to decorate

15 mins

40 mins

Low

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Marielle Henaine

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If your favorite recipes feature tortilla and spicy salsa, then this recipe for Shrimp Enchiladas with Green Salsa will be your new favorite food.

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

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Ingredients

4 portions

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Preparation

Preheat the oven to 180 °C. (357 °F)

For the sauce, in a pan with oil, cook the onion, garlic, green tomato, habanero pepper, cilantro for 10 minutes or until the vegetables soften. Fill with the chicken broth and wait for it to reduce, remove and cool slightly.

Blend the previous preparation with cream cheese, sour cream, coriander and pepper until you have a homogeneous sauce. Set aside.

In a pan over medium heat melt the butter and cook the garlic and shrimp until they change color. Add the cream, the ground chipotle and season with salt and pepper. Remove.

In a frying pan with oil fry the tortillas lightly until softened. Drain on absorbent paper. Fill the tortillas with the shrimp and fold like an enchilada.

In an oven proof dish, pour a little of the sauce, arrange the enchiladas, cover with more sauce and Manchego cheese. Bake until the cheese is au gratin.

Serve hot and garnish with cream, purple onion rings and cilantro leaves.