Shrimp Enchiladas
Prep Time
20mins
Time to Table
40mins
Servings
6
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Ingredients
- 1/2 teaspoon ground achiote (annatto)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 pounds raw shrimp, cleaned
- 1/2 cup Daisy Sour Cream
- 3 tablespoons milk
- 5 tablespoons olive oil
- 1/2 cup white onion, finely chopped, divided
- 1 garlic clove, finely chopped
- 1 1/2 pounds tomatillos, husked and quartered
- 2 garlic cloves
- 1/2 cup chicken broth
- 3 tablespoons cilantro
- 1 Serrano chile, stemmed and seeded
- 1/3 cup Cotija cheese, crumbled
- 12 corn tortillas
Ingredients
- 1/2 teaspoon ground achiote (annatto)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 pounds raw shrimp, cleaned
- 1/2 cup Daisy Sour Cream
- 3 tablespoons milk
- 5 tablespoons olive oil
- 1/2 cup white onion, finely chopped, divided
- 1 garlic clove, finely chopped
- 1 1/2 pounds tomatillos, husked and quartered
- 2 garlic cloves
- 1/2 cup chicken broth
- 3 tablespoons cilantro
- 1 Serrano chile, stemmed and seeded
- 1/3 cup Cotija cheese, crumbled
- 12 corn tortillas
Directions
- In a large bowl mix achiote, cumin, salt and shrimp. Mix well.
- Heat 2 tablespoons olive oil in a 12-inch non-stick skillet over medium-high heat. Add half of the onion and cook, stirring frequently for 1 to 2 minutes, or until the onion is transparent. Stir in 1 clove finely minced garlic and cook for about 30 seconds. Add the shrimp and cook, stirring constantly, for about 4 to 6 minutes, or until they are brown on the edges and solid. Cover with foil and set aside.
- In a small bowl mix the sour cream and milk. Cover with plastic wrap and place in the refrigerator.
- In a blender, add the tomatillos, remaining onion, 2 garlic cloves, chicken broth, cilantro, chile, and salt. Blend on high for about 1 to 2 minutes, or until well incorporated.
- Heat 1 tablespoon oil in a 3-quart sauce pan over medium high heat. Add the tomatillo salsa and cook for 3 to 5 minutes, or until salsa slightly thickens and the color has darkened to a deeper green.
- Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Place the corn tortillas, one at a time, and heat 20 seconds per side. As each tortilla gets heated, transfer to a sauce pan with tomatillo sauce and carefully dip and then place it on a platter. Fill with 2 to 3 tablespoons shrimp. Roll the tortilla to form enchiladas. Repeat for all the remaining tortillas.
- Pour the tomatillo salsa on top of the enchiladas. Drizzle with the crema. Sprinkle with cheese. Garnish as desired and serve.
- Calories:378
- Cholesterol:164
- Dietary Fiber:5
- Protein:22
- Sodium:1260
- Total Carbohydrate:28
- Total Fat:20