Shrimp Enchiladas Verde
This one-pan dish is deliciously simple and offers a unique take on a classic enchilada.
Recipe adapted from Sarah Copeland
Yield: 4 Servings
Total cook time: 25 minutes
Ingredients
4 tablespoons vegetable oil
8 corn tortillas (or corn/wheat hybrid)
1-2 jalapeños, seeds removed
2 pounds tomatillos, husks removed (about 20 tomatillos)
2 small red onions, peeled and sliced into rings
4 cloves garlic
½ bunch cilantro, leaves and stems, plus leaves for garnish
½ to 1 teaspoon salt
1 pound large shrimp, peeled, deveined and roughly chopped (patted dry if wet)
6 ounces cotija, queso anejo, or queso panela, crumbled (about 1 1/2 cups)
Directions
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside on a plate lined with paper towels to drain.
If needed, add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add almost all of the onions, reserving a few slices for garnish, reduce the heat to medium, add cloves of garlic, and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems (again, leave some for garnish), and salt. Purée until completely smooth, being careful to leave a crack in the lid in order for the steam to vent.
Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cheese over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce, and cheese. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, about 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro for garnish.
