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Yummy Shrimp Enchiladas




Celebrate Cinco de Mayo any day of the year with these delicious Shrimp Enchiladas!


I like to use crepes rather than tortillas as they are lighter and you can flavor them up. They are super simple to make. This is the basic crepe recipe; for this dish I add a half of a cup of creamed corn and 1 Tblsp. finely chopped cilantro for extra flavor.


1 cup plus 4 Tblsp. Flour

1 tsp. Salt

4 large Eggs

1 cup Whole Milk


Combine all the ingredients and refrigerate two hours.


Heat a small, non-stick skillet over medium heat and melt a small amount of butter; remove any excess with a clean paper towel (set aside for later use). Swirl 1/4 cup of batter around the bottom of the pan and cook less than one minute. Carefully flip the crepe (a fish spatula works well) and cook less than one minute on the other side. Place cooked crepes on waxed paper to cool.


After cooking several crepes, you may have to use the paper towel to lightly apply more butter before continuing.


Depending on the size of your skillet, this recipe will make 12-14 crepes. They can be prepared ahead and even frozen for use another time (if freezing, separate crepes with squares of waxed paper).


Now let's make the filling:


1 pound Shrimp 1/2 tsp. dried Oregano

1/2 Jalapeno, diced 1/4 tsp. Cumin

1/4 Poblano, diced 1/2 cup Sour Cream

1 Shallot, diced Fresh chopped Cilantro, to taste

1/2 White Onion, diced 1 10 oz. can Green Enchilada Sauce

1 Tomato, chopped 1-1/2 cup Montery Jack Cheese, shredded

1 can chopped Green Chilis Salt and Pepper to taste


Preheat the oven to 350 degrees F and oil a 11" x 7" baking pan.

Peel, clean and chop the shrimp into small dice.

Saute Peppers, Shallot and Onion in 1 Tblsp. of Olive Oil. Add the Tomatoes, Green Chilis, Oregano, Cumin and Salt/Pepper to taste.

Add the shrimp and stir until just turning pink. Remove and cool the mixture. Stir in Sour Cream and Cilantro to taste.

Fill the crepes, dividing the mixture.

Lightly coat the baking pan with a small amount of sauce and add the rolled enchiladas.

Cover with the remaining sauce and sprinkle the cheese evenly over the top.


Bake 25 minutes. When the mixture is bubbling, turn on the broiler to lightly brown the top.

Garnish with fresh chopped Cilantro and serve with Sour Cream and Lime wedges.


Makes 12 Enchiladas


Note: The filling can be prepared up to three hours in advance and stored in the refrigerator. Let the mixture sit at room temperature for 30 minutes before filling and baking.



AREAS SERVICED 

NORTH TEXAS:

PLANO

MCKINNEY

ALLEN

FAIRVIEW

OR WITHIN A 15 MILE RADIUS

CONTACT INFORMATION

BETH DIGIOIA | GARDEN COACH

EMAIL: Planted2002@gmail.com 

PHONE: 972.658.6852

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