And guess what? They are super quick cause you use cooked shrimp!Cocktail shrimp will work fine…just make sure to defrost before you use.Using cooked shrimp means these yummy enchiladas will be on yourtable in 45 minutes flat. Done and done.Especially since it’s beencold and rainy every daythis week and there’s noplace I would rather be. Ibrought a pan of theseenchiladas over to mysweet neighbor slash hairstylist who watched my furrybaby all weekend while Iwas away and her familyloved them as well can’twait to know what y’allthink!I spent all afternoon playing in my kitchen and this is the gourmetfood recipe I made to show for it.
The filling is just choppedshrimpers, canned greenchilies, green enchiladasauce, spices and a bit of sourcream.
Top with a handful little cheese then roll up and stick inthe oven. Easy peasy.
Oh! This is the green enchiladasauce that I used. It tastesdelicious.
Add MORE cheese….(sparkly nail polish recommendedbut not mandatory)
And bake for thirty. I served my enchiladas with salsa verde andchopped cilantro—they were fabulous!! This recipe is probablytotally a gringo version compared to what I ate at the fiesta, butI’m not complaining. There’s something about coming home to ahot plate of creamy enchiladas when it’s freezing and rainingoutside that cheers you right up.
Shrimp Enchiladas Verdeserves 4-6Ingredients:• 1 lb frozen cooked shrimp (cocktail shrimp are great forthis!), defrosted• 1 tsp cumin• 1 tsp chili powder• 28 oz green enchilada sauce• 1/4 tsp salt• 1/2 cup sour cream (reduced fat is fine)• 1/4 tsp cayenne pepper• 1 4-oz can diced fire roasted green chilies• 8 oz shredded “Mexican Blend” cheese (or MontereyJack)• 12-14 corn tortillas• verde salsa for serving• fresh cilantro for serving
Preparation InstructionsPreheat oven to 350 degrees.Roughly chop your cooked shrimp and place in a large bowl with1/4 cup enchilada sauce, cumin, chili powder, salt, cayennepepper, diced green chilies and sour cream. Mix well untileverything is well combined.Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13inch pan. Soften your corn tortillas by placing each in a hot skilletfor about 10-20 seconds each side. Then, place about 1/4 cupshrimp filling into each hot tortilla along with a sprinkle of cheese.
Preparation Instruction(Continued…)Roll up tortilla and place seam-side down in the pan. Repeatuntil you have used up all your shrimp filling. (You might havea few extra enchiladas that don’t fit—place them in a smallpan).Pour remaining enchilada sauce over the pan and sprinklecheese on top. Cover with tin foil and bake for 20 minutes,then remove the foil and bake for an additional 10 minutes,until cheese is melted and bubbly.Serve with extra salsa, hot sauce and fresh cilantro.Source: www.eatliverun.com/shrimp-enchiladas-verde/