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.
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
How to Make It
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
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.
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.
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.