Shrimp Enchiladas Recipe

Soak chiles

Place the stemmed, seeded ancho chiles in a heatproof bowl and cover with 2 cups of hot water. Let soak 20 minutes until softened.

Drain chiles, reserving about 1/2 cup of the soaking liquid. Transfer chiles to a blender with reserved soaking liquid, tomato sauce, chicken broth, chopped onion, 1 garlic clove, 1/2 tsp cumin, 1/4 tsp oregano and 1 tbsp apple cider vinegar. Blend until very smooth.

Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add the blended sauce, bring to a gentle simmer and cook 6–8 minutes, stirring occasionally. Season with 1 tsp salt and adjust sweetness/acidity to taste (add a pinch of sugar or more vinegar if needed). Keep warm.

Pat shrimp dry and roughly chop into 1/2-inch pieces (or leave whole if preferred).

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and cook 3–4 minutes until soft and translucent.

Add 2 tsp minced garlic, 1 tsp ground cumin and 1/2 tsp smoked paprika. Cook 30 seconds until fragrant.

Add chopped shrimp to the skillet. Cook 2–3 minutes, stirring, until shrimp are opaque and just cooked through. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped cilantro and 1 tbsp lime juice. Set aside to cool slightly.

While preparing sauce and filling, make rice: in a small saucepan, heat 1 tsp olive oil over medium heat. Add rinsed 1 cup rice and toast 1–2 minutes, stirring.

Add 2 cups water or broth and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes.

Fluff rice with a fork, stir in 1 cup drained black beans, 1/4 tsp cumin and 1/2 tbsp lime juice. Keep warm.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Warm the corn tortillas to make them pliable: warm a skillet over medium heat, brush each tortilla lightly with a thin layer of cooking oil (about 2 tbs total across tortillas) and heat 20–30 seconds per side until soft. Keep tortillas covered with a kitchen towel to stay warm and pliable.

Pour about 1/3 cup of the ancho chile sauce into the bottom of the prepared baking dish and spread to coat.

Assemble enchiladas: place about 2–3 tbs of the cooked shrimp filling down the center of each tortilla (use 10 tortillas; you should get 8–10 enchiladas depending on fullness). Add a sprinkle (~2 tbs) of grated Chihuahua cheese on top of the shrimp inside each tortilla, roll tightly and place seam-side down in the baking dish.

When dish is filled, pour the remaining ancho sauce evenly over the rolled enchiladas, using a spoon to coat each one. Sprinkle the remaining Chihuahua cheese (reserve a small handful for garnish) evenly over the top.

Bake uncovered in preheated oven for 12–15 minutes until cheese is melted and sauce is bubbling at the edges. If you like a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Drizzle crema fresca over the enchiladas or serve on the side. Garnish with reserved chopped cilantro and lime wedges.