Enchiladas De Camarón Recipe

Roast tomatillos and chiles

Preheat broiler or a cast-iron skillet over high. Place husked tomatillos and jalapeño on a sheet pan (or skillet) and broil/char, turning occasionally, until blackened in spots and softened, about 6–8 minutes.

Blend salsa

Transfer hot tomatillos and jalapeño to a blender. Add quartered onion, 1 garlic clove, 1/2 cup broth, 1/4 cup cilantro, and 1 tsp salt. Blend until smooth but slightly textured. Taste and adjust salt. If salsa is too thick, add up to 2 tbsp more broth.

Simmer salsa

Pour blended salsa into a small saucepan and simmer over medium-low for 6–8 minutes to meld flavors. Keep warm. If you prefer a thinner sauce for enchiladas, add 1–2 tbsp water or broth to reach a pourable consistency.

Prepare shrimp

If shrimp are raw, pat dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. If already cooked, chop into 1/2–3/4 inch pieces. Reserve whole cooked shrimp for a nicer presentation if desired.

Cook garlic butter shrimp

In a skillet over medium heat, warm 1 tbsp olive oil and 2 tbs butter. Add minced garlic and cook until fragrant, about 30 seconds. Add shrimp and cook 1–2 minutes per side (if raw) until just opaque; if pre-cooked, toss until heated through, about 1 minute. Stir in remaining 1 tbs butter, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp crushed red pepper. Remove from heat and squeeze juice of half a lime over shrimp. Set aside.

Shred or chop shrimp for filling

Roughly chop or shred shrimp so they fold easily into tortillas. Reserve any pan juices to mix into filling if desired for extra flavor.

Prepare tortillas

Preheat oven to 375°F (190°C). Heat a thin layer of oil (about 2 tbs) in a skillet over medium-high. Quickly fry each tortilla about 5–8 seconds per side until pliable but not crispy. Drain briefly on paper towels.

Assemble enchiladas

Spread a few tablespoons of warm tomatillo salsa in the bottom of a 9x13-inch baking dish to prevent sticking. Lay one tortilla on a work surface, place 2–3 tbs shredded cheese, about 2–3 tbs chopped garlic-butter shrimp, a sprinkle of green onion and cilantro in the center. Spoon 1–2 tbs of salsa over the filling (this helps keep tortillas moist). Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. If you have extra shrimp, distribute evenly.

Top and bake

Once all enchiladas are arranged, pour remaining tomatillo salsa evenly over the rolled tortillas (about 1 to 1 1/4 cups). Sprinkle remaining shredded Monterey Jack cheese evenly over the top. Bake in preheated oven for 12–15 minutes, until cheese is melted and sauce is bubbling. For a lightly browned top, broil 1–2 minutes, watching carefully.

Finish and garnish

Remove enchiladas from oven. Let rest 3 minutes. Drizzle or dollop 1/2 cup sour cream or crema over the enchiladas (or serve on the side). Sprinkle crumbled queso fresco, remaining chopped cilantro, and sliced green onions on top. Squeeze remaining lime half over serving if desired.

Serve

Serve hot, with extra tomatillo salsa and lime wedges on the side. Leftovers keep well refrigerated for 2 days; reheat covered in a 350°F (175°C) oven until warmed through.