This week ended up bringing a decidedly not Thanksgiving-leaning recipe out of me — though our office Thanksgiving potluck was a rare example of true gluttony, and the lack of proof of my Gouda Potatoes Gratin is due to their being entirely and 100% gone. Instead, a Mexico-leaning dish in response to my intense cravings for the cuisine after having the most fantastic fish tacos in San Diego. I’ve also made these enchiladas with store-bought enchilada sauce and they’re pretty delicious. But my first foray into homemade verde sauce produced some of the most flavorful sauce/salsa I’ve ever had — definitely worth the extra time commitment!
Shrimp Enchiladas (This is the easy part)
2 red peppers
1 yellow onion
3 cloves garlic
1 can black beans, drained
1 can corn, drained
20 or so medium-large shrimp
8 whole wheat tortillas (or more if your casserole dish is larger)
1 bag shredded 2% milk-fat Mexican mix cheese
1 tablespoon chili powder
salt, pepper, and cayenne to taste
Preheat oven to 350 degrees Fahrenheit. Heat 1 tablespoon or so of olive oil over medium heat in a large saucepan. Chop peppers, onion, garlic, and jalapeño and sauté until softened. Add beans and corn and continue cooking for a few more minutes, seasoning to your taste in spiciness. Meanwhile, rinse shrimp, discard shells, and chop into 2 to 3 pieces per shrimp. Add to veggie mixture, combine, and cover with lid to steam for 5 to 6 minutes, until shrimp are just pink.
Spray a large casserole dish with nonstick cooking spray. Line a 1/2 cup portion or so of the shrimp and veggie mixture along one tortilla at a time; wrap and carefully place along dish, working down the tray until you’ve used all your veggies. Top with a generous portion of cheese and chili powder and place in oven for approximately 30 minutes, checking for the cheese causing too much browning.
When thoroughly warmed through and lightly browned on top, turn off oven and leave enchiladas inside to retain heat. In the meantime, start the tomatillo verde sauce.
Tomatillo Verde Sauce (adapted from Our Best Bites)
This makes a very sizable portion so you could halve it and likely have enough to work with. I made the full portion so as to have leftovers… obviously.
2 tablespoons extra-virgin olive oil
1 large onion, minced
5 to 6 garlic cloves, minced
2 green peppers, chopped
1 1/2 jalapeños (in this case, the recipe calls for 1 to 2; I opted to put half of one in my veggie mixture in the enchiladas themselves) — adjust to your taste for spiciness, this version was still pretty mild)
1 1/2 pounds tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon cumin
4 cups vegetable broth (I dialed this back to more like 2 1/2 cups)
2 tablespoons sugar
In a large saucepan, heat olive oil over medium heat. Sauté onions and garlic until tender and fragrant.
While the onions are sautéing, combine tomatillos, green peppers, jalapeño peppers, and cilantro in your blender. Process until smooth; you may have to do it in two batches.
Pour the tomatillo mixture over the onions and garlic and add broth, salt, pepper, and cumin. Simmer 15 minutes to an hour, depending on how much time you have and what consistency you seek. I turned the heat up pretty high and cooked it uncovered to cook down the broth more quickly.
It’s less pretty once it starts cooking down, but the flavor multiplies the longer you let it simmer.
Pour over enchiladas or pretty much whatever else you’d like — it goes with everything, let me tell you.