Shrimp, Spinach And Mushroom Enchiladas Recipe

Name: Shrimp, Spinach And Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp, peeled and deveined; 2 tablespoons olive oil; 1/2 pound mushrooms, sliced; 2 cloves of garlic, minced; 5 roasted green chiles, peeled and chopped; 1 poblano pepper, diced; 1/4 cup flour; 3/4 pound fresh spinach, chopped; 1 1/2 cups heavy cream; salt and pepper; 18 corn tortillas; 12 ounces queso fresco

Servings: persons

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1/2 pound mushrooms, sliced
2 cloves of garlic, minced
5 roasted green chiles, peeled and chopped
1 poblano pepper, diced
1/4 cup flour
3/4 pound fresh spinach, chopped
1 1/2 cups heavy cream
salt and pepper
18 corn tortillas
12 ounces queso fresco

1
["Preheat oven to 375 degrees.", "Heat the oil in a medium saucepan over medium heat. Add the mushrooms, garlic, green chiles and poblano. Cook stirring occasionally until the mushrooms and poblano are starting to soften. Stir in the flour and cook a minute or two. Add the spinach and continue cooking until the spinach begins to wilt, stirring occasionally. Stir in the cream and cook until starting to thicken. Season with salt and pepper.", "Grease a 9"" x 13"" oven safe pan. Pour a bit of cream in the bottom of the pan. Arrange six tortillas to cover the pan-ok to overlap. Put a third of the spinach mixture on the tortillas. Layer half the shrimp and then grate a third of the cheese over the shrimp.Top with another layer of tortillas, spinach mixture, shrimp and cheese. Top with remaining tortillas, spinach, and cheese. Drizzle a bit of cream over all.", "Cover the pan with foil and bake for 1/2 hour. Remove foil and bake 15 to 30 minutes more until bubbling and heated through. Let cool 15 minutes before serving (we can never wait that long.)"]

943

kcal

Calories

Fat

101

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 12 ingredients. The key ingredients include: 1 pound shrimp, peeled and deveined, 2 tablespoons olive oil, 1/2 pound mushrooms, sliced, 2 cloves of garlic, minced, and more.

Yes, Shrimp, Spinach And Mushroom Enchiladas 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, Spinach And Mushroom Enchiladas

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