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Marielle

Marielle Henaine

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Enchiladas Verdes rellenas con Camarón

15 min
40 min
Easy
110
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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 servings
  • 1 tablespoon of vegetable oil
  • 1/4 of piece of onion In quarters
  • 1 clove of garlic
  • 5 pieces of green tomato
  • 3 pieces of habanero pepper
  • 1/2 Cup of coriander
  • 1/2 Cup of chicken soup
  • 1 Cup of cream cheese
  • 1/2 Cup of sour cream
  • 1/2 Cup of coriander
  • 2 pieces of allspices
  • 1 tablespoon of Butter
  • 2 spoonfuls of garlic finely chopped
  • 3 cups of shrimp
  • 1/4 of Cup of sour cream
  • 2 spoonfuls of chipotle chile pepper ground
  • enough of vegetable oil
  • 12 pieces of Corn tortillas
  • 1 Cup of Manchego cheese sliced
  • enough of sour cream to decorate
  • enough of red onion cut into rings, to decorate
  • enough of coriander leaf to decorate

    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.

    PRESENTATION

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

    TIPS

    Do not overcook the shrimp because they can become though and chewy.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    687
    kcal
    34%
    Carbohydrates
    13.1
    g
    4.4%
    Proteins
    55.5
    g
    111%
    Lipids
    44.8
    g
    69%
    Fiber
    1.9
    g
    3.8%
    Sugar
    6.3
    g
    7.0%
    Cholesterol
    525
    mg
    175%
    Esha
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