Shrimp and Green Chile Enchiladas

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From a NEW MEXICO chile website - YUM - Hatch chiles!!! Not positive on the times....so please bear with me....I haven't made these yet, so I tried to guess on the times.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350° and oil a medium-size casserole dish.
  2. Bring the chicken broth to a simmer in a saucepan.
  3. Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
  4. Remove the shrimp to a bowl and save the broth.
  5. Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes.
  6. Add the flour and stir well.
  7. Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
  8. Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
  9. Heat the sauce in a small skillet and keep warm.
  10. Steam the corn tortillas a few at a time in the microwave.
  11. Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
  12. Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
  13. Roll and place seam side down in a lightly oiled casserole.
  14. When all the tortillas have been rolled, pour the remaining sauce on top.
  15. Sprinkle with cheese; Bake 25 minutes.
  16. Sprinkle with chopped tomatoes and serve.
  17. The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc.

Reviews

(2)
Most Helpful

I cooked the whole shrimp in the broth then peeled when cooled. This gives the broth a more intense shrimp taste. I made 1/2 the recipe with diced cooked chicken because my DS is not a fan of seafood. I topped the chicken Enchiladas with cheddar cheese so he would know which is which. My tortillas just cracked so I wonder if I should have used the oil to soften them instead of the microwave method. Garnished with salsa, Recipe #291466, and sour cream. Excellent!

Rita~ March 12, 2008

This was really good. Loved it but felt the chicken broth was the wrong liquid for shrimp. Next time (and there will be one) I will likely cook more shrimp than needed with some old bay, to make a shrimp broth. Now I am going back for my second one :)

MarraMamba October 05, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a