SHRIMP ENCHILADAS

Shrimp Enchiladas

Serves 4-5

Ingredients 

• 1 ½ lbs Shrimp, cooked and chopped

• 2 tsp of lemon zest  

• ¾ tsp Black Pepper

• 2 ½ c Mexican Four Cheese Shredded 

• 10 - 5 inch Corn Tortillas

• 26 oz Canned Whole Tomatillos, drained 

• 6 Scallions, chopped 

• 6 Garlic Cloves, minced

• 4 oz can Diced Green Chiles 

• 1 lg Jalapeño, seeded and diced

• 1 c Fresh Cilantro, rough chop

• 15 oz Can of  Black Beans, rinsed and drained 

• ½ c Frozen Corn Kernels, thawed

• 1 tsp Coarse Kosher Salt

Directions

Preheat an oven to 425°F.

Shrimp

1. Fill a large pot with water half-way, add shrimp and ½ tsp salt over medium high heat.  

2. The shrimp will be done before the pot starts to boil.  They will be an opaque white with some pink and bright red accents. 

3. Move them to a bowl filled with cold water and ice cubes.  

4. Once cool, peel and pat dry. 

5. Chop the shrimp into small pieces and mix in lemon zest, ½ tsp black pepper and 1 cup of the black bean salsa.  

6. Add ½ cup of cheese and mix.  Set aside.

Enchiladas:

1. Pulse the tomatillos in the food processor for a minute. 

2. Add to the food processor the scallions, garlic, jalapeno, green chiles, cilantro, ½ tsp salt and ¼ tsp black pepper. Pulse until incorporated.

3. Add the mixture from the food processor to a bowl and stir in the beans and corn.

4. Coat 2 large, shallow casserole dishes  with nonstick cooking spray.

5. Heat a dry large cast iron fry pan over medium heat. 

6. Heat the corn tortillas on each side so they are soft and pliable to wrap - 10 seconds per side.  

7. Spread ¼ cup of the shrimp mixture in the center of the tortilla, fold one side over and roll the tortilla around the filling and place them seam side down in the casserole dish.  

8. Sprinkle 2 cups of shredded cheese over the tops of the tortillas. 

9. Cover the pan loosely with aluminum foil.  

Do Ahead Tip: At this point you can keep them in the refrigerator until you are ready to bake them.  Take them out for 20 minutes to sit on the counter before you put them into the oven.

1.  If continuing the cooking process:  Bake for 12-15 minutes with the foil then remove and bake until the cheese is bubbly for another 10 minutes.  

Serve 2 enchiladas on top of Spanish rice or Mexican cauliflower rice. Top each with the black bean tomatillo salsa, avocado and sour cream.