Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh jalapeno peppers, stems removed
1 1/2 pounds
fresh tomatillos, husks removed
fresh cilantro, stems trimmed
ground black pepper
frozen fully cooked salad shrimp, thawed
1 (9 ounce) bag
baby spinach leaves
vegetable oil, divided
10 (6 inch)
shredded Monterey Jack cheese
green pepper sauce (e.g., Tabasco®)
The best thing about these enchiladas is the sauce. So tangy and delicious. Fresh tomatillos are so yummy. It did take longer to make than the recipe stated, though, so budget a extra half hour.
This tasted fine but it didn't look very appetizing on the plate. It did not look like enchiladas but more of a casserole. Again, tasted fine but was disappointing for all of the money and hard work that went into it. Also, it takes WAY longer to prepare than stated so keep that in mind if you make it.
The best enchiladas ever!!! 5 stars . you guys have to make it. i add just and some crab and it taste better. Very good and easy. The trick is the sauce!!!!!!
This was wonderful - my husband normally dislikes cilantro, but he loved these enchiladas. The only change I made was that I did not have tomatillos, so I left them out--scrumptious.
These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old and dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I'm sure we'll have these again sometime soon.
Awesome!... Like another reviewer, I also used tomatillos from a jar... Added my chicken broth and cream... Everyone loved it and I really thought these were restaurant quality. I seasoned the shrimp and spinach with a little salt, pepper, Old Bay and cayenne. Hubby said that's a keeper recipe! :)
The sauce of this is wonderful - kids and hubby loved it. As a time/cost saver I used canned Embasa brand salsa verde, which is tomatillos and jalapenos. Did not have time to run to the store for fresh cilantro so I just added coriander. Next time I'll add fresh, but this worked and was delicisious. This took only about 20 minutes to whip up.
This is really good! I love the chunky veggies with the cheese and shrimp. I added a little extra spinach because I had it and love it. I cant wait to try the leftovers for lunch!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Enchiladas Suizas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 678
** Calories from Fat: 385
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make chicken enchiladas with a zesty tomatillo sauce.
See how to make authentic chicken enchiladas in a flavorful sauce.
See how to make deliciously different seafood enchiladas.