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    You are in: Home / Recipes / Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana Recipe
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    Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    TheBeave's Note:

    Alot of works, but fresh and delicious

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler.
    2. 2
      Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil.
    3. 3
      Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet.
    4. 4
      Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn).
    5. 5
      Remove from oven.
    6. 6
      Let stand until cool enough to handle, about 15 minutes.
    7. 7
      Transfer tomatillos to processor.
    8. 8
      Peel garlic and add to processor.
    9. 9
      Peel charred parts of chiles; coarsely chop chiles.
    10. 10
      Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling).
    11. 11
      Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms.
    12. 12
      Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
    13. 13
      Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
    14. 14
      Add chopped red onion and sauté until slightly softened, about 2 minutes.
    15. 15
      Sprinkle shrimp with salt and pepper.
    16. 16
      Add 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.
    17. 17
      Remove shrimp mixture from heat.
    18. 18
      Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil.
    19. 19
      Spread 1/2 cup salsa verde from processor in bottom of dish.
    20. 20
      Stack tortillas; wrap in damp paper towels and place on plate.
    21. 21
      Microwave 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.
    22. 22
      Transfer to prepared baking dish.
    23. 23
      Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over.
    24. 24
      Roll up tortilla, enclosing shrimp and onion-chile filling.
    25. 25
      Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese.
    26. 26
      Spread 2 cups salsa verde from processor over enchiladas.
    27. 27
      Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates.
    28. 28
      Spoon any remaining salsa verde over; sprinkle with remaining cheese.
    29. 29
      Drizzle 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
    55%
    Total Fat 25.0 g
    38%
    Saturated Fat 10.7 g
    53%
    Cholesterol 126.4 mg
    42%
    Sodium 756.6 mg
    31%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 5.8 g
    23%
    Sugars 13.4 g
    53%
    Protein 22.1 g
    44%

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