So, I’m going to let you in on another secret: I don’t actually like shrimp.
When I say this, I mean I don’t like the feel of shrimp. Cocktail shrimp, specifically, is about the worst thing I have ever eaten texture-wise. I don’t know why it creeps me out so bad because I can eat tons of other types of seafood like lobster, oysters and clams with absolutely no problem.
And, it’s not the flavor. If I eat fried shrimp, or something where the shrimp is chopped up and incorporated into the food then I can tolerate it. That’s why, as you’ll see in this recipe, I have diced the shrimp into very tiny pieces. It’s not necessarily because it makes the recipe better.
It just makes the recipe better for me.
I knew when I was making enchiladas for this upcoming project, I wanted to include red meat, white meat and some type of seafood. Shrimp seemed like the natural option because I’ve seen shrimp tacos and other Latin-inspired foods made from shrimp in the past. I just had to figure out a way to make the shrimp palatable for myself. Plus, adding spices like chili powder and cumin really elevated the shrimp into something even more flavorful. That, along with this green chile sauce, makes this enchilada, surprisingly, one of my favorites that I’ve made so far
And no one is more pleasantly surprised than me!
Shrimp Enchiladas with Green Chile Sauce
8 flour tortillas (or corn, if you prefer)
2 tbsp. butter
1/2 white onion, finely diced
1 garlic clove, minced
20-25 raw shrimp
1 tsp chili powder
1/2 tsp cumin
3 cups green chile sauce, divided
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
Cilantro for garnish
Preheat oven 350F.
In a skillet, melt butter over medium heat. Cook onions in butter for about 5-6 minutes, or until slightly translucent. Add garlic and cook an additional 1-2 minutes. Add shrimp and cook for 4-6 minutes. Flip the shrimp and cook another 3-4 minutes, or until fully cooked.
In a large bowl, combine shrimp, onions, 1 and a 1/2 cups of green chile sauce and 1 cup of the cheddar cheese. Season to taste.
Spoon 1/8 of the mixture into the center of a tortilla. Spread it into a long thin column and roll the tortilla into a burrito shape. Place the enchilada into a greased pan (The size of the pan will depend on how large your tortillas are. I used extra large 8″ tortillas, so I used a 9×11 pan). Repeat with the rest of the tortillas until you have a full pan of rolled enchiladas one layer thick.
Pour the remaining sauce over the top of the enchiladas and top with remaining cheese.
Bake for 20 minutes.
Garnish with cilantro and serve hot.