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My husband made this recipe up and served me these delightful enchiladas for dinner last night. Just the right blend of rich, savory, and delicious - this one goes on our 5 star VIP recipe list! There are enough enchiladas if recipe is made as is to feed a small army, bring to a potluck, or freeze and defrost for dinner a couple times a week for the next month! We chose to only make 10 enchiladas and saved the mix (by putting in freezer) for another batch at a later date.
- 2 lbs raw shrimp, peeled & deveined
- 1 lb fresh mushroom, cleaned (whatever kind you like)
- 3 (28 ounce) cans salsa verde, sauce (will be leftover sauce)
- 1⁄2 cup butter (1/2 cup)
- 4 tablespoons lite olive oil
- 1 small yellow onion
- 3 (5 g) packets sazon goya
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon white pepper
- 1 tablespoon cornstarch
- 150 inches corn tortillas
- 12 ounces queso fresco, shredded
- 12 ounces shredded mexican four cheese blend (Kraft makes this pre-shredded)
- 12 ounces sake or 12 ounces white wine
- 1 cup vegetable oil (for frying tortillas, vary amount depending on size of pan you use)
- 1 bunch cilantro (as garnish for topping)
- Heat oven to 425 degrees F.
- In a large stainless steel or glass mixing bowl combine shrimp, sliced or chopped mushrooms, chopped onion, 3 packets of Sazon Goya, and white pepper, chili powder & 2 Tbsp lite olive oil. Mix together.
- In large saute pan (we use a 6 quart pan) melt all the butter and add remaining 2 Tbsp of olive oil.
- Add shrimp mix to pan and cook until shrimp is roughly half done (still translucent in center, slightly pink on outside). Then pour sake or white wine into the pan with shrimp mix and finish cooking (shrimp should be pink and no longer translucent).
- Remove shrimp mix with slotted spoon, leaving liquid in pan. Reduce remaining liquid (by about half). Once reduced make corn starch slurry by adding corn starch to small portion of warm liquid from pan in separate small bowl and blend thoroughly. When there are no lumps remaining add the corn starch slurry to the liquid still in pan and bring to a simmer while stirring.
- Return shrimp mix to pan with thickened liquid and stir to combine then remove from heat. Let cool.
- Once cool, pour shrimp mix into food processor and chop to rough chopped consistency (unless using very small shrimp).
- When finished chopping return shrimp mix to metal bowl and mix with crumbled/grated Queso Fresco and add half can of verde sauce (14 oz) and mix.
- Heat vegetable oil in frying pan to 350 degrees.
- Fry tortillas for approximately 5 seconds flipping, then another 5 seconds until lightly fried, one by one in hot oil, setting each on separate paper towel to absorb some of the oil (I make a stack - paper towel, tortilla, paper towel, tortilla, etc).
- Pour approximately 6 oz of the verde sauce into the bottom of each pan to keep enchiladas from sticking.
- Warm approximately 6 oz verde sauce in pan, then put in shallow bowl. Dip each slightly fried tortillas in warm green salsa, until tortillas become soft again (maybe 5 seconds).
- After frying the tortillas and dipping in salsa verde, add aprox 2 TBS (more or less to your taste) shrimp mix filling per tortilla in center of tortilla in a straight line from one edge to the other, then roll tortilla. Place each into 9x13 pan seam side down (will need 3 pans!) until each pan is full with single layer of rolled enchiladas.
- Pour approximately 1/2 can salsa verde over rolled enchiladas in each pan.
- Sprinkle 4 oz cheese each over each pan of enchiladas.
- Cook at 425 degrees for approximately 20 minutes until cheese is bubbling, should be heated through.
- Cool slightly and serve with sprinkle of chopped cilantro on top.