ONE-PAN SHRIMP ENCHILADAS VERDE

Steps:

• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
• Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
• Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
• Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.