Shrimp Enchiladas
- vegetable or olive oil for sauteing
- 1 small onion, diced
- 1 cup corn
- 2 cloves garlic, minced
- coarse salt and fresh black pepper
- 1 pound raw medium-sized shrimp, cleaned, tails off
- 1 teaspoon Mexican oregano, crushed between fingers
- 1 avocado, diced
- 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
- 7-8 (8-inch) corn tortillas or about 10 (6-inch)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 + 1/2 cups Chicken Broth
- 1 small can green chiles w/ juices
- 1 + 1/2 cups Sour Cream
- fresh chopped cilantro or parsley, for serving
- sour cream, for serving
- Produce
- Avocado (1)
- Cilantro or parsley, fresh (1)
- Corn (1 cup)
- Garlic (2 cloves)
- Green chiles w, juices (1 small can)
- Mexican oregano (1 teaspoon)
- Onion, small (1)
- Seafood
- Shrimp, raw medium-sized (1 pound)
- Canned Goods
- Chicken broth (1 1/2 cups)
- Cooking & Baking
- Flour (2 tablespoons)
- Salt and fresh black pepper, coarse (1)
- Vegetable or olive oil (1)
- Dairy
- Butter (2 tablespoons)
- Sour cream (1 1/2 cups)
- Sour cream (1)
- Other
- 7-8 (8-inch) corn tortillas or about 10 (6-inch)
- 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
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Recipe Stats
Published August 31, 2012 (5 months ago).
113 people saved this recipe.
