Shrimp & Spinach Enchiladas Recipe
sauteed shrimp, baby spinach, roasted poblanos, beer cheese sauce, green tomatillo sauce, crema, aji amarillo, black beans, white rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the shrimp and sauté until they turn pink, about 3-4 minutes. Add the diced roasted poblano peppers and baby spinach, cooking until the spinach wilts. Season with salt and pepper to taste, then remove from heat.
Assemble the Enchiladas
In a large bowl, mix the sautéed shrimp and spinach with the black beans and cooked rice. Take a tortilla, fill it with a generous amount of the shrimp mixture, and roll tightly. Place the rolled tortillas seam side down in a greased baking dish.
Add Sauces
Pour the beer cheese sauce evenly over the enchiladas. Drizzle the green tomatillo sauce on top. Spoon aji amarillo paste over the top for an extra kick.
Bake
Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes or until heated through and bubbly.
Serve
Remove from the oven and allow to cool for a few minutes. Serve topped with crema and additional aji amarillo paste if desired.
