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To me this is definitely a restaurant quality dish - very flavorful - the salsa verde/enchilada sauce mixed with the cream sauce is awesome! I was looking for something to do with my already grilled shrimp and this fit the bill. I did not have any corn, jalapenos or black olives, but I did add a roasted poblano pepper to the filling which worked perfectly for me. I did have to raise my oven temperature to 350 to get the results I was looking for. The only regret that I have is that I only had enough shrimp to make 4 enchiladas, but as you say, this is a rich dish and I probably did not need more! Thanks for such a great recipe and I will defintely be making this again!