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Shrimp Enchiladas Suizas
Shrimp Enchiladas Suizas
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Spinach and Monterey Jack stuffed shrimp enchiladas topped with creamy verde sauce of jalapeños, tomatillos, and cilantro.
Ingredients:
  • 1.5 pounds fresh tomatillos, husks removed
  • 1 bunch fresh cilantro, stems trimmed
  • 1 small onion, quartered
  • 3 medium fresh jalapeno peppers, stems removed
  • 3 green onions, chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 pound frozen fully cooked salad shrimp, thawed
  • 1 (9 ounce) bag baby spinach leaves
  • 2 teaspoons vegetable oil, divided
  • 10 (6 inch) corn tortillas
  • 8 ounces shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 1 tablespoon green pepper sauce (e.g., Tabasco®)
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a 9x13-inch baking dish.
  • Create the sauce by pulsing tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped with about 8 pulses. Then transfer the mixture to a saucepan.
  • Simmer the tomatillo mixture over medium heat for 5 minutes. Add cream, broth, salt, and pepper. Simmer until slightly thickened, about 10 minutes. Remove from heat.
  • Prepare the filling by gently cooking shrimp and spinach in a skillet over medium heat until the spinach wilts and the shrimp are heated through, approximately 3 minutes. Transfer the mixture to a bowl and wipe the skillet dry.
  • Prepare the enchiladas by heating 1 teaspoon of oil in a clean skillet over medium heat. Soften one tortilla in the skillet for 7 to 8 seconds per side. Fill with 1 tablespoon of the filling and 1 tablespoon of Monterey Jack cheese in the center, then roll to seal. Arrange the enchilada in the baking dish with the seam facing down. Repeat the process with the remaining tortillas, warming, filling, and rolling them, adding more oil as needed.
  • Drizzle enchiladas with sauce, spoon remaining filling on top, sprinkle with cheese, add dollops of sour cream, and drizzle with green pepper sauce.
  • Bake until golden and bubbling in the preheated oven, about 15 to 20 minutes.

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