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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).

This Story Originally Appeared On sunset.com


Credit: Greg Dupree; Styling: Audrey Davis

Recipe Summary

40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

565 calories; calories from fat 39%; protein 42g; fat 24g; saturated fat 12g; carbohydrates 45g; fiber 7.5g; sodium 980mg; cholesterol 268mg.