Who would have thought that a zingy quinoa dressing could make this nutty grain and vegetables into such a delectable salad?
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
| Yield: | 10 enchiladas |
Ingredients
- 1 ½ pounds fresh tomatillos, husks removed
- 1 bunch fresh cilantro, stems trimmed
- 1 small onion, quartered
- 3 medium fresh jalapeno peppers, stems removed
- 3 green onions, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound frozen fully cooked salad shrimp, thawed
- 1 (9 ounce) bag baby spinach leaves
- 2 teaspoons vegetable oil, divided
- 10 (6 inch) corn tortillas
- 8 ounces shredded Monterey Jack cheese
- ½ cup sour cream (Optional)
- 1 tablespoon green pepper sauce (e.g., Tabasco®) (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9×13-inch baking dish.
- Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
- Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
- Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
- Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
- Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
- Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
Nutrition Facts
| Calories | 681 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 255 mg |
| Dietary Fiber | 8 g |
| Protein | 38 g |
| Saturated Fat | 24 g |
| Sodium | 963 mg |
| Sugars | 8 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
My family and friends love this recipe and I only make it on special occasions. I been make this now for four years or maybe more and ever time it just gets better. Everyone just raves about how great the test is. This has easily become a staple in our home and one of our traditional comfy foods on special occasions when I want to Wow friends! Thanks!!
I think the sauce needed to be blended more and add garlic and some cumin. But it’s delicious, me being a Hispanic and used to these dishes. This was a delicious take especially with seafood in them
This is by far the BEST Enchilada dish I have made to date. Someone said it’s all in the sauce I couldn’t agree more!! It does take a bit more prep time than stated however knowing I’ll be making these again my time will decrease. Also I added a bit more 2-3 tablespoons of Heavy Whipping cream for a creamer sauce. I love these and will definitely make them over and over. I want to try these will chicken as I am sure they will be delicious!!
I forgot to serve the sour cream. I served it with green rice and green chilies and a corn salad. The meal was wonderful.
This recipe was awesome. I followed this recipe but took out cilantro because my Mom doesn’t like it. It was spicy which I like. You can adjust the spice by either lowering the amount of jalapenos or taking out seeds and membranes which I did. It was a hit. Mom had seconds.
Very tasty and spicy!!! I suggest removing the jalapeno seeds and spine.
Good recipe. I used poblano and jalapeno peppers. Veggie stock instead of chicken. I will make this again.
Could have halved the sauce. Needed lots more shrimp. It was okay.
The flavors were there in the sauce, but mine was runny and looked really weird since the ingredients weren’t cooked down or pureed. I have a much better recipe for the sauce that I use for chicken enchiladas. The shrimp was good.
I have made this recipe repeatedly over quite a few years. I decided it was finally time to rate it and give it the credit it deserves. In 2009, I wrote the following comment on a printout of the recipe – “Yowza!” (This is better than great, in case you were wondering. lol ) I sometimes make a few changes depending on what ingredients I have on hand; instead of salad shrimp, I might use larger shrimp and cut them up a bit, or I might use half-and-half if I don’t have heavy cream. It always comes out great.
A very different, tasty, and welcome alternative to the usual red sauce enchiladas. I followed the directions pretty close but added a bit more shrimp and cheese. No green sauce either so drizzled some Sriracha on top while cooking (mostly for a splash of color). We will definitely be adding this recipe to our mainstay dinners.
i will make this again an again
Turned out great. I added a little chipotle sauce in the shrimp mixture.
This was amazing! It will become a staple meal in my household. I made some modifications to turn it into a vegan dish. I puréed tofu to a similar consistency as ricotta then sautéed it with mushrooms, zucchini, and spinach for the filling. Substituted the heavy cream with almond milk and a corn starch thickener, and used vegetable broth. Skip the cheese or use vegan cheese. Outstanding!
Great flavor but not enough heat for me. Had a sweet taste due to the cream I’m sure. Not quite to my liking.
Tasty. Made a few substitutions due to what I had handy. Used 1/2 can green chills, a bit of chipotle chili spice and a bit if Fiesta seasonong. Skipped the jalapeños. Used coffee cream instead of heavy cream. Used precooked shrimp but barely warmed it in fry pan (didn’t want them overcooked by the time they were done in oven. Skipped the spinach but used roasted red peppers and Fiesta seasoning. Used grated aged white cheddar cheese.
We like shrimp and we like enchiladas. …Not a big fan of the two together.
I’ve made this several times, using large shrimp that I roughly chop and toss with Old Bay, garlic and cayenne before sautéing. (Tonight I also added bay scallops and slivered onion to the shrimp -yummy.) The sauce is delicious and rich enough that I prefer using 1/2 & 1/2 instead of heavy cream. I always buy raw corn tortillas* and grill them for this recipe….definitely worth the effort. In my opinion, this dish looks (and tastes) better when I roll the fresh warm tortillas around the filling, plate them on a bed of baby spinach, and drape with the sauce instead of baking in a casserole. Garnish with scallion and cilantro. *I buy uncooked corn tortillas at Walmart in the dairy section next to the queso fresco.
Followed pretty close, just added some garlic and cumin. Really liked the verde sauce but not the shrimp so much. Will make the sauce again but maybe simmer it with the some pork.
I thought this was just ok. Sauce was bland and didn’t thicken. Ended up adding cumin, red pepper, garlic saltpowder. Shimp needed some flavoring too.
This is really tasty. Just use your own judgement if you want to bring the heat up a bit. I added green chilies and jalapeños to the sauce along with some cumin, cayenne pepper, garlic, and more jalapeños to the spinach shrimp mixture. Thanks for the recipe.