Shrimp and Green Chile Enchiladas

Mommy Diva's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 cups chicken broth
• 12 -15 large shrimp , peeled & deveined
• 2 tablespoons butter or 2 tablespoons margarine
• 1 small onion , chopped
• 1 garlic clove , minced
• 1 ½ cups sliced mushrooms (8-10 small caps)
• 2 tablespoons flour
• ½ teaspoon salt
• 1 pinch black pepper
• 1 cup green chili sauce (homemade or canned)
• 1 cup diced green chilis
• 1 cup monterey jack cheese , shredded (or a mixture of jack and cheddar)
• 10 -12 corn tortillas
• oil , for frying tortilla, if desired
• chopped tomato (to garnish)

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

[Rita~]

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, Chunky Green Guacamole, and sour cream. Excellent!

[MarraMamba]

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 :)