Recipe by Mommy Diva
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.
Top Review by 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, Recipe #291466, and sour cream. Excellent!
- 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 1⁄2 cups sliced mushrooms (8-10 small caps)
- 2 tablespoons flour
- 1⁄2 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 See How It's Made
- Pre-heat oven to 350° and oil a medium-size casserole dish.
- Bring the chicken broth to a simmer in a saucepan.
- Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
- Remove the shrimp to a bowl and save the broth.
- Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes.
- Add the flour and stir well.
- Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
- Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
- Heat the sauce in a small skillet and keep warm.
- Steam the corn tortillas a few at a time in the microwave.
- 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).
- Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
- Roll and place seam side down in a lightly oiled casserole.
- When all the tortillas have been rolled, pour the remaining sauce on top.
- Sprinkle with cheese; Bake 25 minutes.
- Sprinkle with chopped tomatoes and serve.
- The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc.