Shrimp Enchiladas Suizas


These shrimp enchiladas suizas with a creamy verde sauce are a rich, tangy spin on the more common red chile enchiladas. Don't be shy about experimenting with fillings and the amount of spice.

Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hrs 25 mins
10 enchiladas


Verde Sauce:

  • 1 ½ pounds fresh tomatillos, husks removed

  • 1 bunch fresh cilantro, stems trimmed

  • 1 small onion, quartered

  • 3 medium fresh jalapeno peppers, stems removed

  • 3 green onions, chopped

  • 1 cup heavy cream

  • 1 cup chicken broth

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper


  • 1 pound frozen fully cooked salad shrimp, thawed

  • 1 (9 ounce) bag baby spinach leaves


  • 2 teaspoons vegetable oil, divided

  • 10 (6 inch) corn tortillas

  • 8 ounces shredded Monterey Jack cheese

  • ½ cup sour cream (Optional)

  • 1 tablespoon green pepper sauce (e.g., Tabasco®) (Optional)


  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.

  2. Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.

  3. Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.

  4. Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.

  5. Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.

  6. Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.

  7. Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Nutrition Facts (per serving)

681 Calories
43g Fat
40g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 681
% Daily Value *
Total Fat 43g 55%
Saturated Fat 24g 119%
Cholesterol 255mg 85%
Sodium 963mg 42%
Total Carbohydrate 40g 14%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 38g
Vitamin C 42mg 211%
Calcium 564mg 43%
Iron 6mg 33%
Potassium 1147mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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