Shrimp Enchilada with Tomatillo Salsa

Shrimp Enchilada ingredients:
8 ounces shrimp, peeled and deveined
2 quarts water
2 tablespoons salt
1 cup Jack cheese, shredded on top of salsa
2 tablespoons sour cream
1/4 tsp chili powder
2 10-inch flour tortillas
fresh cilantro

Shrimp Enchilada method:

Boil the shrimp in salted water for 2 minutes. Remove the shrimp and mix together with the sour cream, chili powder, and ½ cup of the shredded cheese. Spread half of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Top with Tomatilla Salsa and sprinkle ¼ cup of grated cheese over each enchilada. Bake for 10 minutes in a 350 degree oven.

Garnish with fresh chopped cilantro and serve with rice and beans.
Tomatillo Salsa:
6 tomatillo, peeled
3/4 cup chicken stock
1 jalapeno pepper, seeded and ribbed
pinch cumin

Blend all ingredients in a food processor and then cook for 15 minutes over medium heat, stirring occasionally.

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