For an extra layer of flavor, consider grilling the tomatillos before blending them into the sauce. This adds a smoky depth that elevates the entire dish. Feel free to adjust the amount of jalapeños to control the spice level. If you prefer a milder flavor, remove the seeds and membranes from the jalapeños before processing. If you don't have salad shrimp, you can use larger shrimp, just chop them into smaller pieces after cooking. To prevent the tortillas from tearing, warm them slightly before filling. This makes them more pliable and easier to roll.
Shrimp Enchiladas Suizas
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PREP TIME40 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 25 mins
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SERVING5 People
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VIEWS160
Dive into a world of creamy, tangy delight with these Shrimp Enchiladas Suizas. A vibrant verde sauce blankets a savory shrimp and spinach filling, offering a sophisticated twist on traditional enchiladas. Get ready for a flavor explosion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol255 mg
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Fiber8 g
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Protein38 g
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Saturated Fat24 g
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Sodium963 mg
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Sugar8 g
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Fat43 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
02 Step
Recipe View 15 mins Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
03 Step
Recipe View 3 mins Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
04 Step
Recipe View 2 mins Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
05 Step
Recipe View 18 mins Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
06 Step
Recipe View Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
07 Step
Recipe View Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
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Colin Beahan
Jun 12, 2025These enchiladas are a crowd-pleaser! I made them for a potluck and everyone raved about them.
Ciara Daugherty
Apr 25, 2025The perfect blend of spice and creaminess. I added a pinch of cumin to the filling for a little extra warmth.
Breana Jones
Oct 2, 2024I was a little intimidated by the tomatillos, but this recipe was surprisingly easy to follow. My family loved it!
Dorris Weimann
Jul 9, 2024Absolutely delicious! The verde sauce is so flavorful and creamy. I'll definitely be making this again!
Stewart Dubuque
Feb 3, 2024The best enchiladas I've ever had! The shrimp and spinach filling is so fresh and flavorful.