One-Pan Shrimp Enchiladas Verde

Delicious! Even easier, I used a jar of Frontera Salsa Verde with a dash of lime instead of making the tomatillo sauce. So much faster, and provided exactly the right amount of liquid and spice.

Delicious weeknight meal! You can have this on the table in less time than it takes for a pizza or Chinese takeout to be delivered. I did substitute Monterey Jack for the cojita (grocer was out of stock) and it didn’t alter the flavor of the recipe. I’ll definitely make again...

I make enchiladas verdes only once or twice per year because it is such a laborious process. This recipe is much easier and has all the essential flavors. One can add cream to the sauce if one likes to kick it up a notch, but it's still great without. Note that if you brown the tomatillos for too long before adding the onions, they'll release their juices and cool the pan. Add enough heat to get the browning done and the onions in before that happens, else no yummy caramelization.

Made homemade corn tortillas which I would recommend if you have the time - the texture was really nice and they held up to the liquid and cook time. I also pickled the red onion garnish (boil vinegar and water then pour it over sliced red onion with some mustard seed, let sit for 30 minutes). Next time I'll be careful to not overcook the shrimp and will add garlic to the sauce.

The flavors were good and the preparation was easy. I added just a small amount of lime juice to the sauce. Wish I had added a couple cloves of garlic too. Next time I will either add another layer of tortillas or reduce the sauce. Maybe both. The sauce to other ingredients ratio is off imo, leaving the dish feeling rather mushy. I was able to make the dish in one pan, making clean-up relatively simple, even with the blender.

Having lived & learned to cook in Mexico, I was cynical when I read this decidedly *not*-enchiladas recipe. How pleased I am to have been wrong. This is easy & delish and tastes authentic. Three notes: 1) The shortcut of using quality jarred salsa verde is fair; just make sure you blend some extra cilantro into it; 2) season shrimp w/ garlic powder for the garlic flavor sought in the notes below; 3) *importantly*, add some of the raw red onion to the shrimp layer, for texture&taste throughout.

Definitely pickle the red onion for garnish, either as described by my fellow noter, with hot vinegar and water, or if you have more time, overnight in lime juice. It really adds the right finishing note.

This recipe is delicious! I used extra large tortillas and a generous 1 lbs of large shrimp. I even added 3 cloves of garlic as suggested by others. Not sure the leftovers will make it through the night. Love it!

Wow, wow, wow. This recipe is great, the tomatillos have almost a citrus-y flavor. After reading other comments, I did doctor the sauce just a little (garlic, cumin, cinnamon, cayenne, and Mexican oregano). Definitely adding into rotation!

BTW... absolutely no need to use all the oil prescribed here. Eliminate the oil in step 4; the pan is already oily on the bottom, so just throw in the salsa and let it do the work!

This was very good and fairly quick to put together! Few recommendations: - Add lime and garlic to the salsa verde - Add other sautéed vegetables along with the shrimp like bell peppers - Season shrimp with smoked paprika or chili - Made fresh pico de gallo to top this Recommendation for NYTC: change the recipe name from enchiladas to chilaquiles

One of the best meals I've made in a LONG time. And was pretty fast and easy. I substituted the shrimp for veg chorizo and frozen spinach. So many things you could layer in there really.

We loved this. I did use a bottled green salsa (Goya med heat) because 20 tomatillos were not to be had. Next time I will tear the tortillas into the layers.

This is also great with chicken. After frying the tortillas, cubed chicken breasts and sautéed in the same pan. Set aside and add with sauce on each layer.