Recipe

Shrimp And Green Chile Enchiladas Recipe

Add Step-by-Step Photos	Coffeebean53 / All my dishes 1 year, 10 months ago A delicious enchilada made with the basic green chile sauce I have posted. I found this on an internet site for New Mexico green chilies. Prep:25m Cook:25m Servings:4	Coffeebean5
	mexican

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jenniferby

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turlak

Ingredients

2 cups chicken broth

12-15 large shrimp, peeled & devieined

2 Tablespoons butter or margarine

1 small onion, chopped

1 garlic clove, minced

1½ cups sliced mushrooms (8-10 small caps)

2 Tablespoons flour

½ teaspoon salt

Pinch of black pepper

1 cup canned or homemade green chili sauce

1 cup diced green chilies

1 cup shredded Monterey jack cheese or a mixture of jack and cheddar

10-12 corn tortillas

Oil for frying tortillas, if desired

Chopped tomato for garnish

Directions

Preheat oven to 350 degrees and oil a medium sized casserole dish. Bring the chicken broth to a simmer in a saucepan. Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink. Remove the shrimp to a bowl and save the broth. Cook the onion, garlic and mushrooms in the butter until soft (about 10 minutes.) Add the flour and stir well. Add 1 cup of the saved chicken broth and simmer until thickened. Stir in the shrimp, salt and pepper.

Using a hand blender or food processor, blend the green chili sauce, chopped chilies and remaining 1 cup of saved chicken broth. Heat the sauce in a small skillet and keep warm.

Steam the corn tortillas a few at a time in the microwave. Put them in a plastic food bag and heat for 10-15 seconds. Or until just softened. Or fry tortillas in hot oil just until softened and drain on paper towels.

Dip each tortilla into the green chili sauce, fill with about ¼ c. of the shrimp and mushroom mixture. Roll and place seam side down in a lightly oiled casserole. When all the tortillas have been rolled, pour the remaining sauce on top. Sprinkle with cheese. Bake 25 minutes. Sprinkle with chopped tomatoes and serve. The usual accompaniments for enchiladas to be served with these (refried beans, fresh salsa, guacamole... Makes 4-5 servings

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Comments

turlak 1 year, 10 months ago said:
Great recipe! Thanks, this one is bookmarked! My daughter is not crazy about mushrooms, but she'll never even notice hidden is these enchiladas!

I cooked this last night and added a pic (hope you don't mind). I just made 3 enchiladas w/ whole wheat large flour tortillas instead of corn b/c that is what I had on hand. These were great! I love the sauce!

sirshawnthebrewer 1 year, 10 months ago said:
Another great recipe.:)
I've been on such a Mexican kick the last few weeks.

I was up late last night breaking up dried chili's.:)
I'm working on a Chicken Burrito recipe.
Hugs,
Shawn