1 hr 30 mins
Alot of works, but fresh and delicious
My Private Note
Units: US | Metric
- 4 tablespoons olive oil, divided
- 2 1/2 lbs tomatillos
- 4 large fresh poblano chiles
- 4 unpeeled garlic cloves
- 2 cups packed coarsely chopped fresh cilantro, plus additional (to garnish)
- 1 cup packed chopped green onion
- 1 1/4 cups chopped red onions, plus thinly sliced red onion rounds (to garnish)
- 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
- 2 tablespoons chopped fresh oregano
- 1 teaspoon ground cumin
- 2 (6 inch) diameter corn tortillas
- 12 ounces feta cheese
- 1Preheat broiler.
- 2Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil.
- 3Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet.
- 4Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn).
- 5Remove from oven.
- 6Let stand until cool enough to handle, about 15 minutes.
- 7Transfer tomatillos to processor.
- 8Peel garlic and add to processor.
- 9Peel charred parts of chiles; coarsely chop chiles.
- 10Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling).
- 11Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms.
- 12Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
- 13Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- 14Add chopped red onion and sauté until slightly softened, about 2 minutes.
- 15Sprinkle shrimp with salt and pepper.
- 16Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes.
- 17Remove shrimp mixture from heat.
- 18Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil.
- 19Spread 1/2 cup salsa verde from processor in bottom of dish.
- 20Stack tortillas; wrap in damp paper towels and place on plate.
- 21Microwave tortillas on high just until soft and pliable, 1 to 1 1/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly.
- 22Transfer to prepared baking dish.
- 23Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over.
- 24Roll up tortilla, enclosing shrimp and onion-chile filling.
- 25Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese.
- 26Spread 2 cups salsa verde from processor over enchiladas.
- 27Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates.
- 28Spoon any remaining salsa verde over; sprinkle with remaining cheese.
- 29Drizzle with crema and garnish with red onion slices and additional chopped cilantro.
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Nutritional Facts for Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana
Serving Size: 1 (402 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 404.9
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 10.7 g
- Cholesterol 126.4 mg
- Sodium 756.6 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 5.8 g
- Sugars 13.4 g
- Protein 22.1 g