Stacked Shrimp Enchiladas
Photo: Greg Dupree; Styling: Audrey Davis
Making enchiladas the traditional way–filling each tortilla and rolling it up–is a bit of a project for a weeknight. This quicker version brings enchiladas to the table faster with no loss of flavor.
Wine pairing: Quivira 2015 Sauvignon Blanc (Sonoma County; $17).
This recipe, and others like it, can be found in the article “These Are the Easiest Dinners You Can Make This Summer.”
How to Make It
Step 1
1
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Step 2
2
Bring 6 cups water to a boil. Add tomatillos and boil until skins soften, about 6 minutes. Using a slotted spoon, transfer to a blender. Add onion, jalapeño, cilantro sprigs, sour cream, 1 tbsp. lime juice, and 1/2 tsp. salt. Process until smooth.
Step 3
3
Transfer sauce to a wide, shallow bowl. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with about 8 shrimp and sprinkle with about 3 tbsp. cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts and shrimp turn pink, about 10 minutes.
Step 4
4
Meanwhile, toss together cabbage, cilantro leaves, oil, and remaining 1 tsp. lime juice and 1/4 tsp. salt, then spoon onto enchiladas. Serve with lime wedges and remaining tomatillo salsa.
Ingredients
12 ounces tomatillos, husked and rinsed
1/2 medium white onion, quartered
1 jalapeño chile, halved
6 cilantro sprigs plus 1/4 cup loosely packed leaves
2 tablespoons sour cream
1 tablespoon plus 1 tsp. fresh lime juice
3/4 teaspoon kosher salt, divided
12 (6 in.) corn tortillas
1 1/2 pounds raw medium shrimp, peeled and deveined
8 ounces jack cheese, shredded (about 2 cups)
2 cups finely shredded green cabbage (from 1 head)
1 teaspoon extra-virgin olive oil
1 lime, cut into wedges
Directions
Step 1
1
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Step 2
2
Bring 6 cups water to a boil. Add tomatillos and boil until skins soften, about 6 minutes. Using a slotted spoon, transfer to a blender. Add onion, jalapeño, cilantro sprigs, sour cream, 1 tbsp. lime juice, and 1/2 tsp. salt. Process until smooth.
Step 3
3
Transfer sauce to a wide, shallow bowl. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with about 8 shrimp and sprinkle with about 3 tbsp. cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts and shrimp turn pink, about 10 minutes.
Step 4
4
Meanwhile, toss together cabbage, cilantro leaves, oil, and remaining 1 tsp. lime juice and 1/4 tsp. salt, then spoon onto enchiladas. Serve with lime wedges and remaining tomatillo salsa.
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