Your friends will love you for preparing this.
Peel and devein shrimp. Season with garlic powder, onion powder, red, white, and black pepper.
Roast chiles over open flame one at a time until blackened all over. Place in plastic bag and allow to steam in their own heat for about 15 minutes. Peel and clean out the seeds and membranes. Cut into a large dice.
Peel and wash tomatillos and parboil for about 5 minutes. Cut up onion and garlic. Place onion, garlic, tomatillos, salt, and chiles into a blender and add a bit of broth. Blend until a coarse consitency is achieved - - about like the consistency of a regular red salsa you'd find on the store shelf.
Place in a pot along with the rest of the broth and bay leaf and simmer for 30 minutes. Remove from heat. Blend cornstarch with equal amount of water and add to sauce. Set aside and cover. Let sit for about 15 minutes or so.
To assemble enchiladas get cheeses and shrimp ready to go.
Pan saute the shrimp just until barely pink.
Heat up a dry skillet over medium to low heat. Place a flour tortilla in skillet and turn frequently until warmed up and softed a bit.
Drop into green sauce and use spoon to ladle sauce on top of tortilla. You want to get the torilla coated with the sauce on both sides.
Carefully transfer tortilla to a plate where you'll build the enchilda. It helps if you have an extra set of hands. One to do the clean work, and one to do the messy part.
The messy partner then places three or four shrimp across the middle of the enchilda and then a bit of both cheeses. Roll up the enchilda and place seam side down in a baking pan or shallow corningware.
Continue until pan is filled with rolled enchiladas. Ladle green sauce over all making sure to cover ends of the enchiladas. Garnish with some black olives and a bit of grated cheese. Bake uncovered in a medium oven for arout 20 minutes or until heated through. Be careful not to scorch.
Serve up with sour cream if desired. Good with spanish rice and refried beans and a salad. Be sure and have some good cold beer and some Mexican music on hand.
Enjoy!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (599g) | ||
Recipe Makes: 10 | ||
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Calories: 1187 | ||
Calories from Fat: 309 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.4g | 46 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 160.2mg | 49 % | |
Sodium 2536.4mg | 87 % | |
Potassium 977.5mg | 26 % | |
Total Carbohydrate 165.9g | 49 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 154.2g | ||
Protein 51.6g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1187
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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