Recipes from Mexico :: Mexican Main Dishes Seafood
Posted by Darlene at recipegoldmine.com 2/8/2002 12:34 pm
2 Tbsp. oil
2 Tbsp. garlic, minced
3 green onions, minced
2 Anaheim chile peppers, finely chopped
12 oz. tomatillos, pureed
1/4 c. cilantro, chopped
2 c. cooked shrimp
8 corn tortillas
1/2 c. sour cream
1/2 c. Monterey jack cheese, grated
Preheat oven to 400 degrees fahrenheit.
Heat oil in a large skillet over moderate heat. Add garlic, green onions, and chiles and cook until vegetables are soft but not browned. Stir in the tomatillo puree and cook mixture 10 mins. over low heat, adding a little water if the sauce starts to dry out. Add salt to taste.
Combine cilantro and shellfish in a bowl; stir in a small amount of the sauce. Moisten bottom of a shallow 9 x 13-in. baking dish with about 1/4 c. of the sauce.
Dip a tortilla into the simmering sauce until soft and pliable, about 30 seconds; transfer to prepared baking dish. Place 1/4 c. of the seafood across the center of tortilla and roll it into a cylinder. Repeat with remaining tortillas, fitting them snugly side by side. Pour remaining sauce over enchiladas, top each one with a spoonful of sour cream, and sprinkle and distribute cheese over the top. Bake 10 mins. and serve with the sauce from the baking pan.
