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1
Heat oven to 425 degrees F.
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2
FILLING:.
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3
In a large stainless steel or glass mixing bowl combine shrimp, sliced or chopped mushrooms, chopped onion, 3 packets of Sazon Goya, and white pepper, chili powder & 2 Tbsp lite olive oil.
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4
Mix together.
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5
In large saute pan (we use a 6 quart pan) melt all the butter and add remaining 2 Tbsp of olive oil.
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6
Add shrimp mix to pan and cook until shrimp is roughly half done (still translucent in center, slightly pink on outside).
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7
Then pour sake or white wine into the pan with shrimp mix and finish cooking (shrimp should be pink and no longer translucent).
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8
Remove shrimp mix with slotted spoon, leaving liquid in pan.
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9
Reduce remaining liquid (by about half).
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10
Once reduced make corn starch slurry by adding corn starch to small portion of warm liquid from pan in separate small bowl and blend thoroughly.
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11
When there are no lumps remaining add the corn starch slurry to the liquid still in pan and bring to a simmer while stirring.
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12
Return shrimp mix to pan with thickened liquid and stir to combine then remove from heat.
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13
Let cool.
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14
Once cool, pour shrimp mix into food processor and chop to rough chopped consistency (unless using very small shrimp).
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15
When finished chopping return shrimp mix to metal bowl and mix with crumbled/grated Queso Fresco and add half can of verde sauce (14 oz) and mix.
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16
TORTILLAS/ENCHILADAS:.
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17
Heat vegetable oil in frying pan to 350 degrees.
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18
Fry tortillas for approximately 5 seconds flipping, then another 5 seconds until lightly fried, one by one in hot oil, setting each on separate paper towel to absorb some of the oil (I make a stack - paper towel, tortilla, paper towel, tortilla, etc).
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19
Pour approximately 6 oz of the verde sauce into the bottom of each pan to keep enchiladas from sticking.
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20
Warm approximately 6 oz verde sauce in pan, then put in shallow bowl.
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21
Dip each slightly fried tortillas in warm green salsa, until tortillas become soft again (maybe 5 seconds).
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22
After frying the tortillas and dipping in salsa verde, add aprox 2 TBS (more or less to your taste) shrimp mix filling per tortilla in center of tortilla in a straight line from one edge to the other, then roll tortilla.
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23
Place each into 9x13 pan seam side down (will need 3 pans!)
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24
until each pan is full with single layer of rolled enchiladas.
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25
Pour approximately 1/2 can salsa verde over rolled enchiladas in each pan.
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26
Sprinkle 4 oz cheese each over each pan of enchiladas.
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27
Cook at 425 degrees for approximately 20 minutes until cheese is bubbling, should be heated through.
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28
Cool slightly and serve with sprinkle of chopped cilantro on top.
