Make your own salsa verde from fresh tomatillos for authentic southwest shrimp enchiladas.
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2 tablespoons Land O Lakes® Butter
1/2 teaspoon finely chopped fresh garlic
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pound medium uncooked shrimp, peeled, deveined, tails removed
1 large (1 1/2 cups) tomato, seeded, chopped
1/4 cup sour cream
2 cups Tomatillo Salsa
8 (8-inch) flour tortillas
2 cups shredded Mexican blend cheese
Sour cream, if desired
*Substitute 2 cups purchased salsa verde.
Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
Melt butter in 10-inch nonstick skillet until sizzling. Add garlic, sauté 1 minute. Stir in chili powder, cumin and salt. Add shrimp; cook over medium-high heat 2-3 minutes or until shrimp turn pink. Remove from heat; stir in tomato and sour cream.
Spread 1/2 cup salsa onto bottom of prepared baking dish. Place about 1/3 cup shrimp mixture onto center of each tortilla. Top each with 2 tablespoons cheese. Roll tortilla around filling; place seam-side down into baking dish. Top with remaining salsa. Sprinkle with remaining cheese.
Cover pan with aluminum foil. Bake 20 minutes. Uncover; bake 12-15 minutes or until cheese is melted and edges are bubbly.
Serve with sour cream, if desired.
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Shrimp cook up quickly and are an easy way to add more seafood to your weeknight routine—or to add a touch of style when you’re entertaining.