Shrimp and Green Chile Enchiladas

Pre-heat oven to 350° and oil a medium-size casserole dish.

Bring the chicken broth to a simmer in a saucepan.

Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.

Remove the shrimp to a bowl and save the broth.

Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes.

Add the flour and stir well.

Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.

Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.

Heat the sauce in a small skillet and keep warm.

Steam the corn tortillas a few at a time in the microwave.

Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).

Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.

Roll and place seam side down in a lightly oiled casserole.

When all the tortillas have been rolled, pour the remaining sauce on top.

Sprinkle with cheese; Bake 25 minutes.

Sprinkle with chopped tomatoes and serve.

The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc.