Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
Ingredients
4 tablespoons olive oil, divided 2 1/2 pounds tomatillos,* husked, rinsed 4 large fresh poblano chiles,* halved lengthwise, cored, seeded 4 unpeeled garlic cloves 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish 1 cup (packed) chopped green onions 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds) 2 tablespoons chopped fresh oregano 1 teaspoon ground cumin 12 5 1/2-to 6-inch-diameter corn tortillas 12 ounces crumbled Cotija or feta cheese, divided
Description
If The Poblanos Aren't Hot
Enough, Add Some Chopped Jalapeños To
The Salsa Verde. Garnish Enchiladas With
Fresh Avocado Slices And Drizzle...
Epicurious
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