Photo: Dana DeVolk
Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
12 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
585
Calories
38g
Protein
28g
Fat
49g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons olive oil, divided
- 2 1/2 pounds tomatillos,* husked, rinsed
- 4 large fresh poblano chiles,* halved lengthwise, cored, seeded
- 4 unpeeled garlic cloves
- 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
- 1 cup (packed) chopped green onions
- 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
- 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
- 2 tablespoons chopped fresh oregano
- 1 teaspoon ground cumin
- 12 5 1/2-to 6-inch-diameter corn tortillas
- 12 ounces crumbled Cotija or feta cheese, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes