Ingredients: |
Ingredients: Green sauce:
2 tbsp. oil
1 c. chopped onion
2 minced cloves garlic
1/4 c. flour
1 1/2 c. chicken broth
3 c. chopped green chilies, fresh roasted and peeled
Shrimp and mushroom mixture:
2 tbsp. butter
1 1/2 c. sliced mushrooms
30 - 35 medium shrimp, peeled and deveined
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Other ingredients
1 1/2 c shredded Monterey jack cheese
8 corn tortillas
1 c chopped tomatoes
1 c sour cream
1 c guacamole
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Directions: |
Directions:Preheat oven to 350º.
To make the green chili sauce:
Heat oil in medium skillet. Saute 1/2 c. chopped onions and 1 minced clove of garlic in oil until onion is clear - about 5 minutes. With a wire whisk, add flour and cook 1 minute whisking constantly,quickly whisk in 1 c. chicken broth. Simmer until slightly thickened. Make sure to whisk frequently. Add chopped green chilies and simmer 5 more minutes. Add a little water or more chicken broth if too thick.
Shrimp and Mushroom mixture:
In skillet saute mushrooms in oil about 4 - 5 min until tender, stirring frequently. Add shrimp, salt and pepper. Saute 1 - 2 more min until shrimp are pink. Do not over cook. Remove from heat.
Enchiladas:
Grease an 8 X 11 inch baking dish, set aside. Steam corn tortillas a few at a time in the microwave on high for 10 - 15 seconds or just until softened. Dip each tortilla into the green chili sauce, fill with about 1/4 cup of the shrimp and mushroom mixture, top with 1 tbsp. cheese and 1 tbsp. green chili sauce. Roll and place seam side down in prepared baking dish. Repeat the same process for all tortillas.
When all tortillas are rolled, pour the remaining sauce on top. Sprinkle with the remaining cheese. Bake about 25 min or until bubbly and heated through.
Garnishments:
Sprinkle chopped tomatoes on top and a dollop or two of sour cream or guacamole. |
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