How to Make Shrimp Enchiladas Suizas - A Step-by-Step Guide

Shrimp Enchiladas Suizas is a delicious and flavorful Mexican dish that is perfect for a special dinner or a festive gathering. This dish is a twist on the traditional Enchiladas Suizas, which are typically made with chicken and a creamy green sauce. In this recipe, succulent shrimp is the star, and the creamy green sauce is a beautiful complement to the seafood.

These enchiladas are a delightful blend of flavors and textures. The rich and creamy green sauce, made with poblano peppers...

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Ingredients

  • 1 ½ pounds fresh tomatillos, husks removed
  • 1 bunch fresh cilantro, stems trimmed
  • 1 small onion, quartered
  • 3 medium fresh jalapeno peppers, stems removed
  • 3 green onions, chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ 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
  • ½ cup sour cream (Optional)
  • 1 tablespoon green pepper sauce (e.g., Tabasco®) (Optional)

Information

  • Prep Time: 40 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 25 mins
  • Servings: 5
  • Yield: 10 enchiladas

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
  • Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
  • Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
  • Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
  • Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
  • Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
  • Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
  • Nutrition

    681 cal.

    • Total Fat: 43g
    • Saturated Fat: 24g
    • Cholesterol: 255mg
    • Sodium: 963mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 38g
    • Vitamin C: 42mg
    • Calcium: 564mg
    • Iron: 6mg
    • Potassium: 1147mg