shrimp enchiladas suizas

Ingredients

• Servings: 10
• 3 fresh jalapeno peppers, stems removed
• 1 1/2 pounds fresh tomatillos, husks removed
• 3 green onions
• 1 small onion, quartered
• 1 bunch fresh cilantro, stems trimmed
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound frozen fully cooked salad shrimp, thawed
• 1 (9 ounce) bag baby spinach leaves
• 2 teaspoons vegetable oil, divided
• 10 (6 inch) corn tortillas
• 8 ounces shredded monterey jack cheese
• 1/2 cup sour cream (optional)
• 1 tablespoon green pepper sauce (e.g., tabasco®) (optional)

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• 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.