• 65minutes
  • 376calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups chicken broth

  2. 12 -15 large shrimp , peeled & deveined

  3. 2 tablespoons butter or 2 tablespoons margarine

  4. 1 small onion , chopped

  5. 1 garlic clove , minced

  6. 1 1/2 cups sliced mushrooms (8-10 small caps)

  7. 2 tablespoons flour

  8. 1/2 teaspoon salt

  9. 1 pinch black pepper

  10. 1 cup green chili sauce (homemade or canned)

  11. 1 cup diced green chilis

  12. 1 cup monterey jack cheese , shredded (or a mixture of jack and cheddar)

  13. 10 -12 corn tortillas

  14. oil, for frying tortilla, if desired

  15. chopped tomato (to garnish)

Instructions Jump to Ingredients ↑

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

  2. Bring the chicken broth to a simmer in a saucepan.

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

  4. Remove the shrimp to a bowl and save the broth.

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

  6. Add the flour and stir well.

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

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

  9. Heat the sauce in a small skillet and keep warm.

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

  11. 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).

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

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

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

  15. Sprinkle with cheese; Bake 25 minutes.

  16. Sprinkle with chopped tomatoes and serve.

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


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