Coyoacan Recipe
shrimp enchilada: creamy sauce of zucchini blossoms / asadero cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchilada Filling
Creamy Sauce
Method
Prepare the Filling
- 1
Cook the Shrimp
In a pan over medium heat, cook the shrimp until they are pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- 2
Sauté Zucchini Blossoms
In the same pan, add a bit of oil if needed and sauté the zucchini blossoms for about 2-3 minutes until they wilt. Combine with the cooked shrimp and 1 cup of asadero cheese.
Make the Sauce
- 3
- 4
Add Cream and Broth
Stir in the heavy cream, vegetable broth, salt, and pepper. Bring to a simmer and cook for 5 minutes until slightly thickened.
Assemble the Enchiladas
- 5
Fill Tortillas
Warm the corn tortillas slightly to make them pliable. Place a generous spoonful of the shrimp and zucchini mixture in the center of each tortilla, roll them up, and place seam-side down in a baking dish.
- 6
Top with Sauce
Pour the creamy sauce evenly over the enchiladas and sprinkle with the remaining asadero cheese.
- 7
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20 minutes, or until the cheese is bubbly and golden.
- 8
Garnish and Serve
Remove from the oven, sprinkle with chopped cilantro, and serve hot.