• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Green Enchiladas with Shrimp and Veggies

    Shrimp, squash, and potatoes make these enchiladas a delicious and hearty meal, especially with the addition of seasonal Hatch chiles. If Hatch chiles aren't in season, you can substitute another chile of your liking, make it as hot (or as not) as you like it.


    Ingredients
    For the Green Salsa
    5
    tomatillos, washed and casings removed
    6
    large Hatch chiles, roasted, peeled and seeded
    1
    garlic clove, roughly chopped
    1/2
    large onion
    1/2
    tablespoon
    plus 
1 quart water for boiling, plus 1/2 cup for salsa
    *
    salt to taste
    For the Filling
    1
    tablespoon
    Olive Oil
    3/4
    pound
    medium shrimp, raw and peeled
    3
    gold Yukon Idaho Potatoes, washed and chopped in 1/2″ cubes
    2
    large Mexican squash, washed and chopped in 1/2″ cubes
    *
    garlic salt or salt to taste
    For the Garnish
    2
    radishes, sliced in matchsticks
    1/3
    cup Cotija cheese, crumbled
    Directions
    Make the salsa: In a large pot, boil one quart of water and add tomatillos. Boil until tomatillos are soft. Once soft, remove from water. In blender, add Hatch chile, tomatillos, garlic, onion, salt and 1/2 cup water. Blend for 15 seconds or until smooth.
    Make the filling: In a large skillet, heat oil over medium heat. Add shrimp and cook until pink. Add potatoes and squash and salt to taste. Incorporate ingredients by stirring rapidly. Cover and reduce heat to medium low. Stir periodically until shrimp is completely cooked and potatoes are soft. Remove from heat. Heat corn tortillas over stove on a skillet or comal.
    To assemble: Place 2 tablespoons of shrimp mixture in the middle of tortilla and roll. Place rolled tortilla with stuffing on a baking tray. Continue to assemble enchiladas. Pour salsa over assembled enchiladas and place in the oven for 7-10 minutes to warm up the salsa. Plate your enchiladas. Garnish with radish matchsticks and crumbled Cotija cheese. Enjoy with white rice.

    The base number of servings for this recipe is 12
    OK

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