Tuesday, April 27, 2010

Tomatillo Shrimp Enchiladas

This is a recipe I copied from a Family Circle magazine.
2 Tbs evoo
1/2 med red onion chopped
1/2 med green bell pepper
1 3/4lb shrimp
1Cup corn
1 tsp chili powder
1/2 tsp cumin
1/4 Cup water
8 soft tortillas
1 bottle tomatillo salsa (salsa verde)
3 Tbs milk or half-n-half
1Cup mont. jack cheese

1. Chop/saute' veggies in evoo, add shimp, spices and water

2. Spread tortilla's with tomatillo sauce, fillings and roll

3. Mix rest of tomatillo sauce with milk and pour over


5.Top with cheese and bake at 375 for 15 minutes
Serve with sour cream

I thought this was VERY good (Brad hated it) It was pretty spicy though which I liked but next time I will make the tomatillo salsa myself so that I can control the heat. I have a good recipe for tomatillo sauce that I blend in the processor and top my fish tacos with........
8-10 tomatillos
1/2 red onion
1/2 jalapeno peppers
1/2 avacodo




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