These green enchiladas are full of shrimp, vegetables and two types of cheese for a filling meal with plenty of Mexican flavor to go around!
If you’re looking to switch up taco night, look no further than these shrimp enchiladas! Succulent wild gulf shrimp is in every bite with a tangy verde salsa. Sizzlefish shrimp is caught off the Gulf of Mexico arriving peeled and deveined, ready to hit the pan. Wild Gulf Shrimp are a great source of heart healthy Omega-3 fatty acids.
When it comes to enchilada fillings the possibilities are endless. We kept these green enchiladas mild with zucchini, onion and green bell pepper. These vegetables compliment the shrimp flavor without overpowering. For extra spice, feel free to throw in some chopped jalapeños or a few shakes of crushed red pepper. Other great vegetables to add include yellow squash, spinach, mushrooms or sweet corn.
The filling gets a creamy texture with the combination of salsa verde and Mexican crema. Mexican crema is thinner than sour cream and blends effortlessly into the salsa creating a richer texture. Next, the filling is rolled in warm corn tortillas. Warming the corn tortillas before rolling the filling makes the easier to roll and keeps the tortillas from ripping.
Once rolled, the enchiladas are topped with tangy salsa verde. This variety of salsa is perfectly tangy thanks to tomatillos. The bright and tangy flavor of the salsa paired with the shrimp filling makes this a recipe that’s great for spring. Chihuahua cheese is sprinkled over the enchiladas before baking until bubbly and golden brown. If you can’t find chihuahua cheese, look for Monterey Jack, mozzarella or any mild cheddar cheese.
After baking, these enchiladas are finished with crumbled cojita cheese, fresh cilantro and crunchy pepitas. All that’s left to do is dig in!
1/2 lb. Gulf shrimp, chopped
1/2 cup chopped zucchini
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow onion
- 1 tsp dried oregano
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 8 corn tortillas
- 1 1/4 cup salsa verde, divided
- 1/4 cup Mexican crema
- 1 cup shredded chihuahua cheese
- 1/2 cup crumbled Cojita cheese
- 1/4 cup fresh cilantro
- 2 tbsp pepitas
Stir together 1/4 cup salsa verde and sour cream in a small bowl. Set aside.
Heat olive oil over medium heat in a medium pan. Add zucchini, green pepper, and onion. Sauté for 5-6 minutes.
Blot excess moisture from shrimp using paper towel. Add shrimp, garlic, oregano and salt to pan. Sauté 3 minutes longer, stirring occasionally.
Stir in salsa verde crema mixture.
Heat oven to 400F.
Spread a few tablespoons of salsa verde on the bottom of a medium rectangle casserole dish.
Wrap tortillas in a damp paper towel and microwave 20-30 seconds. Spoon 2-3 tablespoons of filling on the center of tortillas and roll tortillas snugly.
Place seam side down in casserole dish. Top enchiladas with remaining salsa verde and sprinkle with chihuahua cheese.
Bake for 15 minutes, until cheese is melted and tortillas are golden brown.
- Top enchiladas with crumbled cojita cheese, cilantro and pepitas. Serve hot.
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