Shrimp and Green Chile Enchiladas

Recipe by Mommy Diva
READY IN: 1hr 5mins




  • 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.