Recipe Details
Ingredients
-
1 ½poundsfresh tomatillos, husks removed
-
1bunchfresh cilantro, stems trimmed
-
1smallonion, quartered
-
3mediumfresh jalapeno peppers, stems removed
-
3green onions, chopped
-
1cupheavy cream
-
1cupchicken broth
-
½teaspoonsalt
-
¼teaspoonground black pepper
-
1poundfrozen fully cooked salad shrimp, thawed
-
1(9 ounce) bagbaby spinach leaves
-
2teaspoonsvegetable oil, divided
-
10(6 inch)corn tortillas
-
8ouncesshredded Monterey Jack cheese
-
½cupsour cream (Optional)
-
1tablespoongreen pepper sauce (e.g., Tabasco®) (Optional)
Cooking Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9×13-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 Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories681 | |
% Daily Value * | |
Total Fat 43g |
55% |
Saturated Fat 24g |
119% |
Cholesterol 255mg |
85% |
Sodium 963mg |
42% |
Total Carbohydrate 40g |
14% |
Dietary Fiber 8g |
29% |
Total Sugars 8g |
|
Protein 38g |
|
Vitamin C 42mg |
211% |
Calcium 564mg |
43% |
Iron 6mg |
33% |
Potassium 1147mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved