These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.

Recipe Summary

prep:
45 mins
cook:
20 mins
total:
1 hr 5 mins
Servings:
5
Yield:
10 enchiladas
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.

    Advertisement
  • Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.

  • Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.

  • Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.

  • Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.

  • Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

Nutrition Facts

681 calories; protein 37.9g 76% DV; carbohydrates 39.7g 13% DV; fat 42.9g 66% DV; cholesterol 254.9mg 85% DV; sodium 963.3mg 39% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2009
The best thing about these enchiladas is the sauce. So tangy and delicious. Fresh tomatillos are so yummy. It did take longer to make than the recipe stated, though, so budget a extra half hour. Read More
(16)

Most helpful critical review

Rating: 3 stars
11/02/2009
This tasted fine but it didn't look very appetizing on the plate. It did not look like enchiladas but more of a casserole. Again, tasted fine but was disappointing for all of the money and hard work that went into it. Also, it takes WAY longer to prepare than stated so keep that in mind if you make it. Read More
(6)
51 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/04/2009
The best thing about these enchiladas is the sauce. So tangy and delicious. Fresh tomatillos are so yummy. It did take longer to make than the recipe stated, though, so budget a extra half hour. Read More
(16)
Rating: 5 stars
07/23/2009
The best enchiladas ever!!! 5 stars. you guys have to make it. i add just and some crab and it taste better. Very good and easy. The trick is the sauce!!!!!! Read More
(12)
Rating: 5 stars
07/02/2010
Awesome!... Like another reviewer, I also used tomatillos from a jar... Added my chicken broth and cream... Everyone loved it and I really thought these were restaurant quality. I seasoned the shrimp and spinach with a little salt, pepper, Old Bay and cayenne. Hubby said that's a keeper recipe! :) Read More
(8)
Advertisement
Rating: 5 stars
04/21/2011
This was wonderful - my husband normally dislikes cilantro but he loved these enchiladas. The only change I made was that I did not have tomatillos so I left them out--scrumptious. Read More
(7)
Rating: 3 stars
11/02/2009
This tasted fine but it didn't look very appetizing on the plate. It did not look like enchiladas but more of a casserole. Again, tasted fine but was disappointing for all of the money and hard work that went into it. Also, it takes WAY longer to prepare than stated so keep that in mind if you make it. Read More
(6)
Rating: 5 stars
01/30/2012
Loved this recipe! For the sauce I got a big thing of tomatillos salsa from Costco. Heated two cups of that then added the cream and chicken broth as the recipes calls for. Saved soooo much time. Also added mushrooms to the filling. Only ended up using about half the cheese. Easy but a little time intensive. Worth it though. Yum yum yum. Read More
(5)
Advertisement
Rating: 4 stars
09/14/2010
These were pretty good but the shrimp and spinach definitely need some seasoning. I added salt pepper and a little cumin to them. My tortillas were a little old and dry so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before so this was a nice treat. I'm sure we'll have these again sometime soon. Read More
(5)
Rating: 5 stars
04/27/2012
This is really good! I love the chunky veggies with the cheese and shrimp. I added a little extra spinach because I had it and love it. I cant wait to try the leftovers for lunch! Read More
(4)
Rating: 5 stars
08/28/2012
The sauce of this is wonderful - kids and hubby loved it. As a time/cost saver I used canned Embasa brand salsa verde which is tomatillos and jalapenos. Did not have time to run to the store for fresh cilantro so I just added coriander. Next time I'll add fresh but this worked and was delicisious. This took only about 20 minutes to whip up. Read More
(4)