Recipe

Jumbo Shrimp Enchiladas With Red Chillie Sauce Recipe

Add Step-by-Step Photos	Uk2nyc / All my dishes 1 year, 9 months ago NYC is full of great Mexican restaurants, here in Milan its hard to find one that satisfies our palette. I decided to make Enchiladas, quick and easy. Prep:30m Cook:20m Servings:2	Uk2nyc
	pasilla chilies tomatos tomatillo

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Ingredients

For the Red Chillie sauce you will need:

6-8 Pasilla chillies

1 cup of seafood or chicken stock

400grm of Tomatillos

1 large tomato

1 tsp cumin powder

3 black cloves

3 cloves garlic

1 Tsp of oregano

1/2 cup of sour cream

2 tbs of Cilantro

Juice of 1/2 lime

salt to taste

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For the Enchiladas you will need:

1 lb large shrimp / prawns

4 large corn or flour tortillas

300 grams of Mozzarella cheese ( i like light cheese, you can substitute what you want)

500 grams fresh spinach

1/2 cup of grated Pecorino ( or any other sheep or goat cheese that you like)

2 large onions

Juice of 1/2 lime

Salt to taste

Directions

Red Chillie Sauce:

Remove the tomatillos from the husk

Along with your tomato, on a foil place them under the broiler

Let their skin get nice and burnt

While you are letting them broil, Roast your chillies in a hot pan until you smell a nice deep aroma ( remove the seeds if you dont like it too spicy)

Boil your broth and add the chillies to the broth and let it sit for 10 mins, until soft

Let it cool

In a blender add all the ingredients and blend well

Put it in a bowl and set aside.

This is your red chilie sauce

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In a non reactive bowl add your shrimp, lime juice and some of the red chillie sauce and mix well.

Let it sit for about 20 mins

In a pan add your thickly chopped onions and roast on high heat until opaque, set aside

To the same pan, add you spinach until it wilts and set aside

Chop your mozzarella cheese into small fine pieces and mix in with your shrimp

Preheat your oven to 300 F

Lay a tortilla flat, Add some onions, wilted spinach, shrimp mixture and roll

Place it in a baking pan ( i line my pan with foil, its easier to remove when done)

Repeat the process until all your tortillas are rolled.

Pour all the remaining chillie sauce on the tortillas

Sprinkle all your pecorino on there

Bake at 300 for about 20 mins

Put under the broiler for a good 5 mins so the cheese is a little burnt

Serve with lime wedges and a nice rose spumante or champagne.

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Comments

greekgirrrl 1 year, 9 months ago said:
Very good- maybe you should open a Mexican restaurant where you live!!

cheryilyn 1 year, 9 months ago said:
Wonderful

invisiblechef 1 year, 9 months ago said:
This really sounds great, I love sea food enchiladas.

trigger 1 year, 9 months ago said:
My type of Enchilada I love the chili sause.

Michael

debra47 1 year, 9 months ago said:
We make quite alot of Mexican dishes as I definitely can't get a decent Mexican meal out here in England. I will definitely have to make this recipe of yours. Thanks for posting.