Shrimp Enchiladas Suizas Recipe
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Shrimp Enchiladas Suizas

By: cheeziekt  
"These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level."

Rating: This weblink has been rated 7 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 324 people have saved this

Prep Time:
45 Min
Cook Time:
20 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 10 enchiladas
 

Ingredients

  • 3 fresh jalapeno peppers, stems removed
  • 1 1/2 pounds fresh tomatillos, husks removed
  • 3 green onions
  • 1 small onion, quartered
  • 1 bunch fresh cilantro, stems trimmed
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/2 cup sour cream (optional)
  • 1 tablespoon green pepper sauce (e.g., Tabasco®) (optional)

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
  2. Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
  3. Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
  4. Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
  5. Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
  6. Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 681 | Total Fat: 42.9g | Cholesterol: 255mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by mama2006 
The best thing about these enchiladas is the sauce. So tangy and delicious. Fresh tomatillos... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2009 by maritza 
The best enchiladas ever!!! 5 stars . you guys have to make it. i add just and some crab and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Patty Cakes Supporting Member (Click to learn more about Supporting Membership)
My family INHALED these scrumptious enchiladas!! The only thing I added was a little garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by almondjoy2807 
I am not sure whether my review should even really count, since I made a number of changes. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Soup Loving Nicole 
This tasted fine but it didn't look very appetizing on the plate. It did not look like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Anjisan 
Outstanding! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by photoang23 
I loved these enchiladas! I didn't have cooked shrimp or spinach so I used chicken mixed with... MORE

 
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