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

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

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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