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Flavorful Date Night Shrimp Enchiladas Verdes

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A quick and easy shrimp enchiladas verdes recipe featuring a tangy homemade tomatillo sauce, perfect for a special date night or cozy dinner.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Juice of ½ lime
  • 1 pound tomatillos, husked and rinsed
  • 1 small onion, chopped
  • 1–2 jalapeños, stemmed and seeded
  • 2 cloves garlic
  • ½ cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 cup vegetable broth or water
  • Salt to taste
  • 10–12 corn tortillas
  • 1½ cups shredded Mexican cheese blend or Monterey Jack
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Mexican crema (optional, for serving)

Instructions

  1. Prepare the Tomatillo Sauce: Boil tomatillos, chopped onion, jalapeños, and garlic in 1 cup of water or vegetable broth until tomatillos are soft and translucent, about 10 minutes. Drain, reserving some cooking liquid.
  2. Blend the Sauce: Transfer cooked vegetables to a blender. Add fresh cilantro, ground cumin, and salt. Blend until smooth. Add reserved cooking liquid if needed to adjust consistency. Set aside.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds. Add shrimp, cumin, smoked paprika, salt, and pepper. Sauté shrimp 2-3 minutes per side until pink and opaque. Remove from heat and toss with lime juice. Set aside.
  4. Warm the Tortillas: Lightly warm corn tortillas in a dry skillet or microwave wrapped in a damp paper towel until pliable.
  5. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Pour a thin layer of tomatillo sauce into the bottom of a baking dish. Fill each tortilla with shrimp and a sprinkle of cheese. Roll up and place seam-side down in the dish.
  6. Top and Bake: Pour remaining tomatillo sauce over enchiladas and sprinkle with remaining cheese. Bake uncovered for 15-20 minutes until cheese is melted and bubbly and edges crisp.
  7. Serve: Let sit 5 minutes after baking. Garnish with fresh cilantro and sour cream or crema if desired. Serve warm.

Notes

Avoid overcooking shrimp to prevent rubbery texture. Warm tortillas before rolling to prevent cracking. Add a pinch of sugar if the sauce is too tangy. Roasting tomatillos before boiling can deepen flavor. Use wild-caught shrimp for best taste. For reheating leftovers, add a splash of water and cover with foil to avoid sogginess.

Nutrition

Keywords: shrimp enchiladas verdes, tomatillo sauce, date night dinner, easy enchiladas, Mexican shrimp recipe, homemade enchiladas

Find it online: https://gleamgulp.com/flavorful-date-night-shrimp-enchiladas-verdes-easy-homemade-recipe/