Recipe by Sauce Lover
Delicious recipe from the famous El Chaya restaurant in West Hollywood, CA. Printed in the LA Times food section. Perfect for summer dining and entertaining.
Top Review by j9green
YUMMY! We all loved them. There was one left over after dinner and my daughter snagged and left my husband with a sad face. Unsure of what one bunch of cilantro equalled. I think next time I will use less than I did. Is definately a keeper and look forward to making it again! Thanks for sharing!!
- 2 tablespoons olive oil
- 1⁄2 cup diced onion
- 1 cup diced roma tomato (seeds removed)
- 40 medium shrimp, deveined, peeled and halved
- 1 bunch cilantro, leaves only
- 4 jalapeno chiles, chopped (use only 2 if you don't want it spicy)
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 cup heavy whipped cream
- 1 1⁄2 cups shredded monterey jack cheese (can use less but I like it cheesy)
- 8 flour tortillas
Directions See How It's Made
- Heat olive oil in skillet over medium-high heat. Add and saute onion until barely tender. Stir in shrimp and cook just until they turn pink. Remove from heat and add diced tomatoes.
- In blender or food processor, combine cilantro, jalapenos, shallots and garlic. Whir into a pasty sauce. Add 1 tablespoon of water if needed so ingredients will blend. Set aside.
- Combine heavy cream and 1 cup shredded Jack cheese in saucepan and place over low heat. Heat just until cheese melts. Set aside.
- Evenly spread sprimp mixture on each tortilla with small amount of remaining jack cheese and roll into enchiladas. In baking dish spread 1/2 cilantro sauce on bottom to cover. Line with rolled tortillas and pour over remaining cilantro sauce. Bake at 350 degrees about 10 minutes to heat through. Pour cheese sauce over tortillas and bake about 5 minutes longer, then broil until lightly browned.