*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.
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! :)
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.
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.
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.
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.