My recipe for quick and easy chicken enchiladas is always a crowd-pleaser, but this similar shrimp version might be even better. I used some of the homemade charred tomatillo salsa that I featured here, tender juicy shrimp, and bound everything together with some mild jack cheese. It's a great recipe for a weeknight dinner party because it looks impressive but is actually really simple to make. The whole thing came together in about thirty minutes, and leftovers (if they last that long) taste even better the next day.
Shrimp Enchiladas with Tomatillo Sauce:
- Heat 1/2 tbsp. canola oil in a skillet over medium heat.
- Season 3/4 lb. of peeled and deveined shrimp with salt and pepper and add the skillet.
- Cook shrimp until they turn pink and opaque, then let cool slightly.*
- Meanwhile, pour a thin layer of tomatillo sauce** in the bottom of a baking dish.
- Dip both sides of a corn tortilla into more sauce, add in some of the shrimp and a handful of grated Monterey Jack cheese.
- Roll the tortilla up as tightly as possible, then place seam-side down into the baking dish.
- Repeat until 8 enchiladas are made, then pour 1 c. of sauce over everything and sprinkle with 1/2 c. grated cheese.
- Bake for 20 minutes or until cheese is melted.
- Sprinkle with a handful of fresh cilantro.
*If shrimp is slightly underdone, it will finish cooking in the oven.
**You will need about 2 c. of sauce total. I used this recipe and added a little water to thin it out.