Shrimp And Green Chile Enchiladas Recipes

SUPER QUICK SHRIMP AND GREEN CHILE QUESADILLAS

Steps:

• In a bowl, combine the cheese, shrimp, green chiles and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

SHRIMP AND GREEN CHILE ENCHILADAS

Steps:

• Pre-heat oven to 350° and oil a medium-size casserole dish.
• Bring the chicken broth to a simmer in a saucepan.
• Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
• Remove the shrimp to a bowl and save the broth.
• Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
• Add the flour and stir well.
• Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
• Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
• Heat the sauce in a small skillet and keep warm.
• Steam the corn tortillas a few at a time in the microwave.
• Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
• Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
• Roll and place seam side down in a lightly oiled casserole.
• When all the tortillas have been rolled, pour the remaining sauce on top.
• Sprinkle with cheese; Bake 25 minutes.
• Sprinkle with chopped tomatoes and serve.
• The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.

OVER-THE-BORDER SHRIMP ENCHILADAS

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SHRIMP ENCHILADAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.