Stacked Shrimp Enchiladas Recipe

Name: Stacked Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces tomatillos, husked and rinsed; 1/2 medium white onion, quartered; 1 jalapeno chile, halved; 6 cilantro sprigs plus 1/4 cup loosely packed leaves; 2 tablespoons sour cream; 1 tablespoon plus 1 tsp. fresh lime juice; 3/4 teaspoon kosher salt, divided; 12 (6 in.) corn tortillas; 1 1/2 pounds raw medium shrimp, peeled and deveined; 8 ounces jack cheese, shredded (about 2 cups); 2 cups finely shredded green cabbage (from 1 head); 1 teaspoon extra-virgin olive oil; 1 lime, cut into wedges

Servings: persons

12 ounces tomatillos, husked and rinsed
1/2 medium white onion, quartered
1 jalapeno chile, halved
6 cilantro sprigs plus 1/4 cup loosely packed leaves
2 tablespoons sour cream
1 tablespoon plus 1 tsp. fresh lime juice
3/4 teaspoon kosher salt, divided
12 (6 in.) corn tortillas
1 1/2 pounds raw medium shrimp, peeled and deveined
8 ounces jack cheese, shredded (about 2 cups)
2 cups finely shredded green cabbage (from 1 head)
1 teaspoon extra-virgin olive oil
1 lime, cut into wedges

1
Preheat oven to 400u00b0. Line a rimmed baking sheet with parchment paper.
2
Bring 6 cups water to a boil. Add tomatillos and boil until skins soften, about 6 minutes. Using a slotted spoon, transfer to a blender. Add onion, jala-peno, cilantro sprigs, sour cream, 1 tbsp. lime juice, and 1/2 tsp. salt. Process until smooth.
3
Transfer sauce to a wide, shallow bowl. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with about 8 shrimp and sprinkle with about 3 tbsp. cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts and shrimp turn pink, about 10 minutes.
4
Meanwhile, toss together cabbage, cilantro leaves, oil, and remaining 1 tsp. lime juice and 1/4 tsp. salt, then spoon onto enchiladas. Serve with lime wedges and remaining tomatillo salsa.

727

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 13 ingredients. The key ingredients include: 12 ounces tomatillos, husked and rinsed, 1/2 medium white onion, quartered, 1 jalapeno chile, halved, 6 cilantro sprigs plus 1/4 cup loosely packed leaves, and more.

Yes, Stacked Shrimp 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.

Stacked Shrimp Enchiladas

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