ONE-PAN SHRIMP ENCHILADAS VERDE
If the only thing holding you back from making enchilada verde tonight is the idea of standing over the countertop, stuffing and rolling tortillas, read on. These layered lasagna-style enchiladas cut your work in half. Instead, put all your effort into making a nearly effortless verde sauce with pan-roasted tomatillos, jalapeño and onion. Once that's done, there is little to do but layer and simmer: The shrimp cooks in minutes in the tomatillo bath. For the best flavor, look for wild-caught Gulf or Argentine shrimp. Then, the only challenge here is deciding how to portion fairly for four people (hint: be generous). If you make this in cast-iron, store any leftovers in glass or plastic in the fridge - the sauce is too acidic to spend a long time in a cast-iron pan - and reheat lightly over a very low flame. (Note, too, that the sauce can be made up to two days ahead, and refrigerated.)
Provided by Sarah Copeland
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1227 milligrams, Sugar 13 grams, TransFat 0 grams
CREAMY SHRIMP ENCHILADAS
This is an amazing recipe for shrimp enchiladas. So good!
Provided by Mark
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
- Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
- Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
- Stir 1 cup of cheese sauce into the shrimp mixture.
- Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
- Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
- Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g
SHRIMP ENCHILADAS VERDE
Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
- Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
- Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
- Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Nutrition Facts : Calories 243.5, Fat 6.5, SaturatedFat 2.7, Cholesterol 119.5, Sodium 437.6, Carbohydrate 29.2, Fiber 4, Sugar 2.3, Protein 18.8
SHRIMP ENCHILADAS VERDE
This was taken from EatingWell.com with a few changes. You can reduce the number of tortillas if you want less corn flavor.
Provided by Wing-Man
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Coat a 9 X 13 glass baking dish with oil.
- Saute onion with fajita seasoning and oil.
- Combine corn, chiles and 1/2 cup sauce in a microwavable-safe bowl. Cover and microwave on high until heated through. About 2 1/2 minutes.
- Spread 1/4 cup sauce in the prepared baking dish. Top with an overlapping layer of 9 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the corn and chile mixture, add onions and spread the shrimp evenly, followed by the remaining tortillas. Pour in remaining sauce to cover tortillas. Cover with foil.
- Bake the enchiladas until they begin to bubble on the sides, about 30 minutes. Remove the foil; sprinkle cheese on top. Continue baking about 5 minutes or until cheese is melted.
- Top with sour cream, salsa and cilantro.
Nutrition Facts : Calories 345.1, Fat 12.5, SaturatedFat 5.4, Cholesterol 132.8, Sodium 469.2, Carbohydrate 37.5, Fiber 5.2, Sugar 3, Protein 22.6
ENCHILADAS VERDE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.
- For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.
ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.
Provided by Lena Cederham Birnbaum
Categories Food Processor Cheese High Fiber Cinco de Mayo Dinner Shrimp Avocado Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
- Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
- Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
- Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
- Available in the produce section of some supermarkets and at Latin markets.
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