Shrimp Enchiladas in Tomatillo Salsa Ingredients: 1 tablespoon olive oil 1 tablespoon red onion, chopped 1 clove garlic, crushed 1/2 pound shrimp, broken 2 tablespoons cilantro, chopped 1 cup jack cheese, grated 4 6-inch flour tortillas Method: Place the olive oil in a saucepan over medium heat. Add the onions and garlic and cook for 30 seconds. Add the shrimp and cook for 2 minutes. Add the cilantro. Place the ingredients in a medium-sized bowl and stir in half of the grated jack cheese. Spoon the shrimp mixture equally into the center of each tortilla and roll up. Set aside. ~~~~ Tomatillo Sauce Ingredients: 6 tomatillos 1 jalapeno pepper, seeded and ribbed 1/3 cup water 1 tablespoon cilantro, chopped pinch of salt Method: Puree all ingredients in a blender. Transfer to a saucepan over medium heat and bring to serving temperature. Place the enchiladas in an ovenproof baking dish. Sprinkle with the remaining half-cup of grated cheese. Pour the tomatillo Salsa over the top. Bake at 325 degrees F for 8 minutes. |