Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana
Food.com
Food.com
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Ingredients

  • 4 tablespoons olive oil, divided
  • 2 1/2 lbs tomatillos, husked, rinsed
  • 4 large fresh poblano chiles, childes halved lengthwise, cored, seeded
  • 4 unpleeled garlic cloves
  • 2 cups packed coarsely chopped fresh cilantro, plus additional (to garnish)
  • 1 cup packed chopped green onion
  • 1 1/4 cups chopped red onions, plus thinly sliced red onion rounds (to garnish)
  • 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
  • 1 teaspoon ground cumin
  • 12 corn tortillas, 6-inch-diameter
  • 12 ounces crumbled Cotija cheese or 12 ounces crumbled feta cheese, divided

Instructions

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