Shrimp and Spinach Enchiladas with Verde Sauce

Recipe Collection: Dinner

Shrimp and Spinach Enchiladas with Verde Sauce bring the bold flavors of Mexican cuisine to your table. These enchiladas feature tender shrimp and fresh spinach wrapped in soft corn tortillas, all generously covered in a vibrant verde sauce made from tomatillos and jalapeños. Topped with melted Monterey Jack cheese, this dish is a fantastic choice for those who appreciate a kick of spice.

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Overview

Dive into a rich and tangy culinary experience with these Creamy Verde Shrimp Enchiladas. This dish combines succulent shrimp and fresh spinach wrapped in soft corn tortillas, all smothered in a luscious verde sauce made from fresh tomatillos and jalapeños. Topped with melted Monterey Jack cheese, this Mexican-inspired dish is perfect for those who love a bit of spice and a lot of flavor.

Diet Type

Pescatarian

Allergies

Dairy, Shellfish

Cuisine

Mexican

Serving Size: 5

Cooking Time: 85 minutes

Ingredients

• 1.5 Pounds (lb) fresh tomatillos
• 1 Bunch fresh cilantro
• 1 Small onion, quartered
• 3 Medium fresh jalapeño peppers
• 3 Green onions, minced
• 1 Cup heavy cream
• 1 Cup chicken broth
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) black pepper, ground
• 1 Pound (lb) frozen salad shrimp, thawed
• 9 Ounces (oz) baby spinach leaves
• 2 Teaspoons (tsp) vegetable oil, divided
• 10 6 Inch corn tortillas
• 8 Ounces (oz) Monterey Jack cheese, shredded
• 0.5 Cup sour cream (Optional)
• 1 Tablespoon green pepper sauce (Optional)

Steps

1. Preheat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
2. In a food processor, pulse the tomatillos, cilantro, onion, jalapeños, and green onions until coarsely chopped. Transfer the mixture to a saucepan.
3. Bring the tomatillo mixture to a simmer over medium heat and cook for 5 minutes. Stir in the cream, chicken broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from heat.
4. In a skillet over medium heat, combine the shrimp and spinach. Cover and cook until the spinach wilts and the shrimp are heated through, about 3 minutes. Transfer to a bowl and wipe the skillet dry.
5. Heat 1 teaspoon of oil in the clean skillet over medium heat. Cook each tortilla in the hot skillet until soft, about 7 to 8 seconds per side. Place 1 tablespoon of the filling and 1 tablespoon of Monterey Jack cheese in the center of each tortilla, then roll to seal. Place each enchilada seam-side down in the prepared baking dish. Repeat with remaining tortillas, adding more oil as needed.
6. Pour the verde sauce over the enchiladas. Spoon any remaining filling over the top. Sprinkle with the remaining cheese, dollop with sour cream, and drizzle with green pepper sauce if desired.
7. Bake in the preheated oven until hot and bubbly, about 15 to 20 minutes. Serve immediately and enjoy the creamy, spicy goodness of these enchiladas.

Enjoy your homemade Shrimp and Spinach Enchiladas with Verde Sauce!