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Shrimp Enchiladas with Tomatillo Salsa




Source of Recipe


ksl.com


List of Ingredients




1 tablespoon olive oil
1 tablespoon red onion, chopped
1 clove garlic, crushed
½ pound shrimp, broken
2 tablespoons cilantro, chopped
1 cup jack cheese, grated
4 6-inch flour tortillas


Recipe



Place the olive oil in a saucepan over medium heat. Add the onions and garlic and cook for 30 seconds. Add the shrimp and cook for 2 minutes. Add the cilantro. Place the ingredients in a medium-sized bowl and stir in half of the grated jack cheese. Spoon the shrimp mixture equally into the center of each tortilla and roll up. Set aside.

Tomatillo Sauce

Ingredients:
6 tomatillos
1 jalapeno pepper, seeded and ribbed
1/3 cup water
1 tablespoon cilantro, chopped
pinch of salt

Method:


Puree all ingredients in a blender. Transfer to a saucepan over medium heat and bring to serving temperature.


Place the enchiladas in an oven-proof baking dish. Sprinkle with the remaining half-cup of grated cheese. Pour the tomatillo Salsa over the top. Bake at 325 degrees for 8 minutes.