SHRIMP ENCHILADAS SUIZAS
These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.
Provided by cheeziekt
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 16
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
- Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
- Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
- Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
- Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
- Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 39.7 g, Cholesterol 254.9 mg, Fat 42.9 g, Fiber 8 g, Protein 37.9 g, SaturatedFat 23.7 g, Sodium 963.3 mg, Sugar 7.8 g
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Zeba Mobashira
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and the flavor is amazing.
Caroline Claire
[email protected]These enchiladas were delicious! I will definitely be making them again. Thank you for sharing the recipe.
Summer Johnson
[email protected]I'm not sure what I did wrong, but my enchiladas didn't turn out as good as I hoped. The shrimp were overcooked and the sauce was too thin.
alex churchill
[email protected]These enchiladas were a nice change from the usual beef or chicken enchiladas. The shrimp were cooked perfectly and the sauce was flavorful.
Dickson Abrodedzi
[email protected]I followed the recipe exactly and the enchiladas turned out great. I would definitely recommend this recipe to others.
Rukshan Nimode
[email protected]The enchiladas were a bit bland. I think I'll add more spices next time.
Alex Akash
[email protected]The shrimp enchiladas suizas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
Emmanuel Pakomi
[email protected]Yum!
Markell Barrow
[email protected]These enchiladas were easy to make and tasted great. I used frozen shrimp and they worked out perfectly.
Mike Dunlap
[email protected]I'm not usually a fan of seafood, but these shrimp enchiladas were amazing. The sauce was delicious and the shrimp were cooked perfectly.
Md Rofiqul
[email protected]These enchiladas were delicious! The sauce was creamy and flavorful and the shrimp were cooked to perfection. Will definitely make again!
Roserita Tsinnijinnie
[email protected]These shrimp enchiladas suizas were a hit with my family! The flavors were amazing and the shrimp were cooked perfectly. I will definitely be making this recipe again.