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Stacked Shrimp Enchiladas

Photo: Greg Dupree; Styling: Audrey Davis

Total time 40 mins
Yield

Serves 4

Making enchiladas the traditional way--filling each tortilla and rolling it up--is a bit of a project for a weeknight. This quicker version brings enchiladas to the table faster with no loss of flavor. Wine pairing: Quivira 2015 Sauvignon Blanc (Sonoma County; $17).

Ingredients

  • 12 ounces tomatillos, husked and rinsed
  • 1/2 medium white onion, quartered
  • 1 jalapeño chile, halved
  • 6 cilantro sprigs plus 1/4 cup loosely packed leaves
  • 2 tablespoons sour cream
  • 1 tablespoon plus 1 tsp. fresh lime juice
  • 3/4 teaspoon kosher salt, divided
  • 12 (6 in.) corn tortillas
  • 1 1/2 pounds raw medium shrimp, peeled and deveined
  • 8 ounces jack cheese, shredded (about 2 cups)
  • 2 cups finely shredded green cabbage (from 1 head)
  • 1 teaspoon extra-virgin olive oil
  • 1 lime, cut into wedges

Nutrition Information

  • calories 565
  • caloriesfromfat 39 %
  • protein 42 g
  • fat 24 g
  • satfat 12 g
  • carbohydrate 45 g
  • fiber 7.5 g
  • sodium 980 mg
  • cholesterol 268 mg

How to Make It

  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

    Shrimp and Chicken Gumbo

    Photo: Christopher Testani; Styling: Alistair Turnbull

  2. Bring 6 cups water to a boil. Add tomatillos and boil until skins soften, about 6 minutes. Using a slotted spoon, transfer to a blender. Add onion, jala­peño, cilantro sprigs, sour cream, 1 tbsp. lime juice, and 1/2 tsp. salt. Process until smooth.

  3. Transfer sauce to a wide, shallow bowl. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with about 8 shrimp and sprinkle with about 3 tbsp. cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts and shrimp turn pink, about 10 minutes.

  4. Meanwhile, toss together cabbage, cilantro leaves, oil, and remaining 1 tsp. lime juice and 1/4 tsp. salt, then spoon onto enchiladas. Serve with lime wedges and remaining tomatillo salsa.