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Shrimp Enchiladas

Yield 4 servings.


  • 1 pound unpeeled medium-size fresh shrimp
  • 2 poblano chiles
  • 10 tomatillos, husked
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 2 tablespoons chopped fresh cilantro, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 3/4 cup diced sweet red pepper
  • 3/4 cup diced green pepper
  • 1/2 cup chopped onion
  • 2 plum tomatoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon ground cumin
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 1/8 teaspoon freshly ground pepper
  • 8 (6-inch) corn tortillas
  • Nonfat sour cream (optional)
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 388
  • caloriesfromfat 28 %
  • fat 11.9 g
  • satfat 4 g
  • monofat 1.2 g
  • polyfat 2.9 g
  • protein 31.4 g
  • carbohydrate 40.3 g
  • fiber 0.0 g
  • cholesterol 148 mg
  • iron 0.0 mg
  • sodium 545 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp; set aside.

  2. Dice 1 poblano chile, and set aside. Cut remaining poblano chile in half lengthwise; remove and discard seeds and membrane. Place seeded chile, skin side up, and tomatillos on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred. Place chile in ice water until cool; peel and discard skin. Seed tomatillos.

  3. Combine peeled chile, tomatillos, broth, and 1 tablespoon chopped cilantro in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Stir in salt and 1/4 teaspoon pepper. Position knife blade in food processor bowl; add tomatillo mixture. Process until smooth; set aside.

  4. Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add diced poblano chile, peppers, and onion; saute 4 minutes or until crisp-tender. Add tomato and garlic; saute 1 minute. Add shrimp, remaining 1 tablespoon chopped cilantro, basil, and cumin; saute 3 minutes or until shrimp turn pink. Remove from heat; stir in 1/2 cup cheese and 1/8 teaspoon pepper.

  5. Spoon shrimp mixture evenly down centers of tortillas. Roll up tortillas, and place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Spoon 1/2 cup tomatillo mixture over tortillas. Bake at 350° for 10 to 15 minutes or until thoroughly heated. Serve with remaining tomatillo mixture. If desired, garnish with sour cream and cilantro sprigs.

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