Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
Photo by Maria Robledo

Ingredients

  • 2 cups fresh cilantro
  • 48 uncooked medium shrimp, peeled, deveined
  • 2 tablespoons fresh oregano
  • 1 teaspoon ground cumin
  • plus thinly sliced red onion rounds for garnish
  • 1 cup green onions
  • 4 cloves garlic
  • + 7 more ingredients
    • 12 ounces crumbled Cotija or feta cheese
    • 1 ¼ cups red onion
    • plus additional for garnish
    • 4 large fresh poblano lengthwise, cored, seeded chiles*
    • 4 tablespoons olive oil
    • 12 5 1/2-to 6-inch-diameter corn tortillas
    • 2 ½ pounds tomatillos*

Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to ...

View full recipe at Epicurious

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