1 tablespoon olive oil
1 tablespoon red onion, chopped
1 clove garlic, crushed
½ pound shrimp, broken
2 tablespoons cilantro, chopped
1 cup jack cheese, grated
4 6-inch flour tortillas
Place the olive oil in a saucepan over medium heat. Add the onions and garlic and
cook for 30 seconds. Add the shrimp and cook for 2 minutes. Add the cilantro. Place
the ingredients in a medium-sized bowl and stir in half of the grated jack cheese.
Spoon the shrimp mixture equally into the center of each tortilla and roll up. Set aside.
1 jalapeno pepper, seeded and ribbed
1/3 cup water
1 tablespoon cilantro, chopped
pinch of salt
Puree all ingredients in a blender. Transfer to a saucepan over medium heat and bring
to serving temperature.
Place the enchiladas in an oven-proof baking dish. Sprinkle with the remaining
half-cup of grated cheese. Pour the tomatillo Salsa over the top. Bake at 325 degrees
for 8 minutes.