Shrimp Enchiladas Suizas

Shrimp Enchiladas Suizas

26 Reviews 8 Pics
  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
cheeziekt
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 enchiladas

ADVERTISEMENT

Directions

  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.

Share It

Reviews (26)

Rate This Recipe
mama2006
11

mama2006

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.

maritza
9

maritza

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!!!!!!

PTSMOOT
7

PTSMOOT

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.

More Reviews

Similar Recipes

Enchiladas Suizas
(378)

Enchiladas Suizas

Shrimp and Crab Enchiladas
(223)

Shrimp and Crab Enchiladas

Chicken Enchiladas with Creamy Green Chile Sauce
(202)

Chicken Enchiladas with Creamy Green Chile Sauce

Sweet Potato Enchiladas
(113)

Sweet Potato Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas
(66)

Jalapeno Cream Cheese Chicken Enchiladas

Chicken Enchiladas Suizas
(48)

Chicken Enchiladas Suizas

Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Enchiladas Suizas

>

next recipe:

Shrimp and Crab Enchiladas