Shrimp Enchiladas Suizas

Shrimp Enchiladas Suizas

Shrimp enchiladas suizas filled with spinach and Monterey Jack cheese are topped with a creamy verde sauce made from jalapeños, tomatillos, and cilantro.

Preparation Time
40 mins
Cooking Time
45 mins
Total Time
1 hr 25 mins
Calories
681 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
Step 3
Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
Step 4
Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
Step 5
Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
Step 6
Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
Step 7
Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
Shrimp Enchiladas Suizas
Shrimp Enchiladas Suizas
Shrimp Enchiladas Suizas
Shrimp Enchiladas Suizas

Ingredients

  • 1 cup heavy cream
  • 1 cup chicken broth
  • 3 green onions, chopped
  • 10 (6 inch) corn tortillas
  • 8 ounces shredded Monterey Jack cheese
  • 1 small onion, quartered
  • 2 teaspoons vegetable oil, divided
  • 1 pound frozen fully cooked salad shrimp, thawed
  • 1 bunch fresh cilantro, stems trimmed
  • 1 (9 ounce) bag baby spinach leaves
  • 0.25 teaspoon ground black pepper
  • 0.5 cup sour cream
  • 0.5 teaspoon salt
  • 1.5 pounds fresh tomatillos, husks removed
  • 1 tablespoon green pepper sauce (e.g., Tabasco®)
  • 3 medium fresh jalapeno peppers, stems removed

Categories

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