Shrimp Enchiladas Suizas

Shrimp Enchiladas Suizas

cheeziekt 2

"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."


1 h 5 m servings 678 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 678 kcal
  • 34%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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Your rating



  1. 31 Ratings


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.

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...

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...

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 ...

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...

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!

Loved this recipe! For the sauce, I got a big thing of tomatillos salsa from Costco. Heated two cups of that, then added the cream and chicken broth as the recipes calls for. Saved soooo much ti...