Sauce Lover's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat 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.
- 2In 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.
- 3Combine heavy cream and 1 cup shredded Jack cheese in saucepan and place over low heat. Heat just until cheese melts. Set aside.
- 4Evenly 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.
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Nutritional Facts for El Chaya Shrimp Enchiladas
Serving Size: 1 (223 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 520.0
- Calories from Fat 254
- Total Fat 28.2 g
- Saturated Fat 12.3 g
- Cholesterol 134.9 mg
- Sodium 734.9 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 3.3 g
- Sugars 5.1 g
- Protein 26.3 g
The following items or measurements are not included: