Thursday, February 06, 2014
Shrimp Enchiladas with Green Chile Sauce
Ingredients
vegetable or olive oil for sauteing
1 small onion, diced
1 cup corn
2 cloves garlic, minced
coarse salt and fresh black pepper
1 pound raw medium-sized shrimp, cleaned, tails off
1 teaspoon Mexican oregano, crushed between fingers
1 avocado, diced
1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
7-8 (8-inch) corn tortillas or about 10 (6-inch)
Sauce:
2 tablespoons butter
2 tablespoons flour
1 + 1/2 cups Chicken Broth
1 small can green chiles w/ juices
1 + 1/2 cups Sour Cream
fresh chopped cilantro or parsley, for serving
sour cream, for serving
Instructions
- In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often.
- Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper.
- Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes.
- Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat.
- Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
- Mix about 1/2 cup of the sauce into the shrimp mixture.
- Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 - 1 1/2 minutes until soft and pliable.
- Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used.
- Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over.
- Garnish with fresh chopped herbs and serve with sour cream.
# posted by Chelsea @ 11:27 AM 
