Squash & Shrimp Enchiladas W/ Creamy Tomatillo Sauce Recipe

Name: Squash & Shrimp Enchiladas W/ Creamy Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash, diced; 1 pound tomatillos, washed and quartered; 1 cup cilantro; 1/8 cup lime juice; 4 garlic cloves; 3 serrano peppers; 1/2 cup spring onion (or 1 small onion); 1 teaspoon salt (or to taste); 1/8 cup agave (or sugar); 1 pound shrimp (shelled and deveined), cut in bite-sized pieces; 1/4 cup diced avocado (for garnish); cilantro for garnish; 2 tablespoons creme fraiche; 2 tablespoons butter; 6 small corn tortillas

Servings: persons

1 pound butternut squash, diced
1 pound tomatillos, washed and quartered
1 cup cilantro
1/8 cup lime juice
4 garlic cloves
3 serrano peppers
1/2 cup spring onion (or 1 small onion)
1 teaspoon salt (or to taste)
1/8 cup agave (or sugar)
1 pound shrimp (shelled and deveined), cut in bite-sized pieces
1/4 cup diced avocado (for garnish)
cilantro for garnish
2 tablespoons creme fraiche
2 tablespoons butter
6 small corn tortillas

1
place butternut squash in a baking dish with 1 tablespoon of butter, and a sprinkle of salt and pepper. Roast at 350 for 30 minutes.
2
While the squash is baking, place tomatillos, garlic, cilantro, serrano peppers, spring onion, lime juice, salt and agave in a blender and puree for about 3 minutes.
3
Put the tomatillo mixture in a saucepan and bring to a boil and then let simmer for about 10 minutes, while you prepare the shrimp. (shell, devein and cut)
4
Add 1 tablespoon of butter to a pan and stir fry the shrimp, squash and half of the tomatillo sauce together for about 5 minutes or until the sauce is gone.
5
Continue to let the remaining tomatillo sauce reduce, for another 15 minutes, while you prepare the corn tortillas. It should reduce by about half.
6
Place the shrimp and squash in a corn tortilla and roll to close, with the open side down in a baking dish.
7
Bake in the oven at 350 for about 7-10 minutes.
8
Stir creme fraiche in to the remaining tomatillo sauce and turn off the heat.
9
Take the enchiladas out of the oven, top with creamy tomatillo sauce, diced avocado and cilantro.

1253

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 15 ingredients. The key ingredients include: 1 pound butternut squash, diced, 1 pound tomatillos, washed and quartered, 1 cup cilantro, 1/8 cup lime juice, and more.

Yes, Squash & Shrimp Enchiladas W/ Creamy Tomatillo Sauce 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.

Squash & Shrimp Enchiladas W/ Creamy Tomatillo Sauce

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