I had a hankering for Mexican food the other night (as I do so often!), and was looking for something quick and delicious. I swear this dish took me no more than 20 minutes to prepare and a half hour to cook. Delicious food with minimal effort and less than an hour to table – I love that!
The recipe is from Bon Appetit magazine, June 2009, and while I made a few modifications (reflected in the recipe here), I must give them full credit for originating the recipe. I served this with some Mexican rice, to which I added roasted poblano chiles (also called pasilla), and some spicy refried beans topped with cotija cheese and chopped cilantro. If it hadn’t been so late, I’d have also made a green salad with some matchstick-sized jicama and radishes in a citrus-agave dressing.
Hope you enjoy these! This recipe makes 8 enchiladas, so serves 4 people.
2 poblano (aka pasilla) chilese
2 jalapeno peppers
4 garlic cloves, peeled
1 white onion
1.5 lb tomatillos, husked
2 generous cups cilantro leaves, finely chopped, plus extra for garnish
juice of 1/2 a lime
2 tsp ground cumin, divided
3/4 lb shelled, deveined raw shrimp, cut into 1/2″ pieces
1/2 red onion, diced
2 Tbsp fresh oregano, finely chopped
3 scallions, thinly sliced
8 corn tortillas
5 oz cotija or feta cheese, crumbled
1/3 cup sour cream, thinned with 1 Tbsp water and 1 Tbsp lime juice
Preheat the broiler in the oven. On a large baking sheet, place the tomatillos, jalapeno peppers, the white onion peeled and cut into quarters, and the poblano chiles halved and seeded (cut side down). Drizzle with a bit of olive oil and place under the broiler until everything is just starting to brown (about 5 minutes). Remove the poblano chiles, turn everything else over and broil until the other sides are lightly brown (about another 4-5 minutes). Remove from the oven and let cool slighly.
Remove any charred bits from the skins of the peppers, and chop the poblanos into 1/4″ dice. Place 1/4 of the poblanos into the bowl of a food processor. De-stem and roughly chop the jalapenos, and add to the processor bowl, along with the tomatillos, garlic cloves, and white onion. Add the cilantro and 1 tsp of cumin and juice of the 1/2 lime. Puree until smooth, then season to taste with salt and pepper. Set the salsa verde aside.
In a large skillet, heat 1 Tbsp olive oil over medium heat. Add the red onion and saute until softened, about 4-5 minutes. Add the remaining cumin and stir for 1 minute. Add the shrimp and fresh oregano and cook until the shrimp is just opaque, about 3 minutes. Season with salt & pepper. Remove to a bowl and set aside.
Preheat oven to 350 degrees. In a 13×9 baking pan, pour 1/2 cup of salsa verde into the bottom and spread until covered. Pour the remainder of the salsa into a shallow dish. To prepare the enchiladas, take a corn tortilla, and dip it into the salsa verde. Place it on a work surface and spoon some of the shrimp mixture (about 1/8 of what’s in the bowl) onto the tortilla along the bottom third. Sprinkle with some of the scallions and the cotija or feta cheese. Roll up gently, and place seam-side down into the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining salsa verde, and then sprinkle with remaining scallions and cheese.
Bake, uncovered, for 20 minutes and remove from oven. Gently place 2 enchiladas on each plate, then drizzle with the sour cream (you can put it into a squirt bottle if that’s easier), and then garnish with 2 slices of avocado and a bit of cilantro. Serve immediately and enjoy!