Shrimp Enchiladas Suizas Recipe

Name: Shrimp Enchiladas Suizas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fresh jalapeno peppers, stems removed; 1 1/2 pounds fresh tomatillos, husks removed; 3 green onions; 1 small onion, quartered; 1 bunch fresh cilantro, stems trimmed; 1 cup heavy cream; 1 cup chicken broth; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 pound frozen fully cooked salad shrimp, thawed; 1 (9 ounce) bag baby spinach leaves; 2 teaspoons vegetable oil, divided; 10 (6 inch) corn tortillas; 8 ounces shredded Monterey Jack cheese; 1/2 cup sour cream (optional); 1 tablespoon green pepper sauce (e.g., Tabasco(R)) (optional)

Servings: persons

3 fresh jalapeno peppers, stems removed
1 1/2 pounds fresh tomatillos, husks removed
3 green onions
1 small onion, quartered
1 bunch fresh cilantro, stems trimmed
1 cup heavy cream
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound frozen fully cooked salad shrimp, thawed
1 (9 ounce) bag baby spinach leaves
2 teaspoons vegetable oil, divided
10 (6 inch) corn tortillas
8 ounces shredded Monterey Jack cheese
1/2 cup sour cream (optional)
1 tablespoon green pepper sauce (e.g., Tabasco(R)) (optional)

1
Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
2
Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
3
Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
4
Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
5
Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
6
Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 fresh jalapeno peppers, stems removed, 1 1/2 pounds fresh tomatillos, husks removed, 3 green onions, 1 small onion, quartered, and more.

Yes, Shrimp Enchiladas Suizas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Enchiladas Suizas

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