Remember yesterday when I was talking about that Mexican fiesta that may or may not have involved a poolside dancing competition, tequila shots and the best tortilla soup of my life?
Well, it also involved shrimp enchiladas verde and let’s just say it was love at first bite (I promise that wasn’t just the tequila talking!). I couldn’t wait to get home and play around with ingredients in my own kitchen to recreate that deliciousness.
Think creamy, spicy stuffed corn tortillas with tangy verde sauce and melted cheese on top. You could cover a shoe with melted cheese and verde sauce and I might try it. Just kidding! Sorta…
I spent all afternoon playing in my kitchen and this is what I had to show for it—not too shabby! Especially since it’s been cold and rainy every day this week and there’s no place I would rather be (well, except maybe poolside…but the kitchen is a close second). I brought a pan of these enchiladas over to my sweet neighbor slash hair stylist who watched my furry baby all weekend while I was away and her family loved them as well—-can’t wait to know what y’all think!
And guess what? They are super quick cause you use cooked shrimp! Cocktail shrimp will work fine…just make sure to defrost before you use. Using cooked shrimp means these yummy enchiladas will be on your table in 45 minutes flat.
Done and done.
The filling is just chopped shrimpers, canned green chilies, green enchilada sauce, spices and a bit of sour cream.
Top with a
handful little cheese then roll up and stick in the oven. Easy peasy.
Oh! This is the green enchilada sauce that I used. It tastes delicious.
You just pour it on…
Add MORE cheese….(sparkly nail polish recommended but not mandatory)
And bake for thirty. I served my enchiladas with salsa verde and chopped cilantro—they were fabulous!! This recipe is probably totally a gringo version compared to what I ate at the fiesta, but I’m not complaining. There’s something about coming home to a hot plate of creamy enchiladas when it’s freezing and raining outside that cheers you right up.
Now where’s my tequila shot?
Shrimp Enchiladas Verde
1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted
1 tsp cumin
1 tsp chili powder
28 oz green enchilada sauce
1/4 tsp salt
1/2 cup sour cream (reduced fat is fine)
1/4 tsp cayenne pepper
1 4-oz can diced fire roasted green chilies
8 oz shredded “Mexican Blend” cheese (or Monterey Jack)
12-14 corn tortillas
verde salsa for serving
fresh cilantro for serving
Preheat oven to 350 degrees.
Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined.
Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan).
Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
Serve with extra salsa, hot sauce and fresh cilantro.
45 minutesPin It