-
1
Pre-heat oven to 350u00b0 and oil a medium-size casserole dish.
-
2
Bring the chicken broth to a simmer in a saucepan.
-
3
Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
-
4
Remove the shrimp to a bowl and save the broth.
-
5
Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
-
6
Add the flour and stir well.
-
7
Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
-
8
Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
-
9
Heat the sauce in a small skillet and keep warm.
-
10
Steam the corn tortillas a few at a time in the microwave.
-
11
Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
-
12
Dip each tortilla into the green chile sauce, fill with about 1/4 cup of the shrimp & mushroom mixture.
-
13
Roll and place seam side down in a lightly oiled casserole.
-
14
When all the tortillas have been rolled, pour the remaining sauce on top.
-
15
Sprinkle with cheese; Bake 25 minutes.
-
16
Sprinkle with chopped tomatoes and serve.
-
17
The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.
