Shrimp And Green Chile Enchiladas - cooking recipe

Ingredients
    2 cups chicken broth
    12 -15 large shrimp, peeled & deveined
    2 tablespoons butter or 2 tablespoons margarine
    1 small onion, chopped
    1 garlic clove, minced
    1 1/2 cups sliced mushrooms (8-10 small caps)
    2 tablespoons flour
    1/2 teaspoon salt
    1 pinch black pepper
    1 cup green chili sauce (homemade or canned)
    1 cup diced green chilis
    1 cup monterey jack cheese, shredded (or a mixture of jack and cheddar)
    10 -12 corn tortillas
    oil, for frying tortilla, if desired
    chopped tomato (to garnish)
Preparation
    Pre-heat oven to 350\u00b0 and oil a medium-size casserole dish.
    Bring the chicken broth to a simmer in a saucepan.
    Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
    Remove the shrimp to a bowl and save the broth.
    Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
    Add the flour and stir well.
    Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
    Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
    Heat the sauce in a small skillet and keep warm.
    Steam the corn tortillas a few at a time in the microwave.
    Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
    Dip each tortilla into the green chile sauce, fill with about 1/4 cup of the shrimp & mushroom mixture.
    Roll and place seam side down in a lightly oiled casserole.
    When all the tortillas have been rolled, pour the remaining sauce on top.
    Sprinkle with cheese; Bake 25 minutes.
    Sprinkle with chopped tomatoes and serve.
    The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.

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