SHRIMP AND GREEN CHILE ENCHILADAS

Shrimp and Green Chile Enchiladas image

From a NEW MEXICO chile website - YUM - Hatch chiles!!! Not positive on the times....so please bear with me....I haven't made these yet, so I tried to guess on the times.

Provided by Mommy Diva

Categories Tex Mex

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 15

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Ingredients

2 cups chicken broth
12 -15 large shrimp, peeled & deveined
2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 garlic clove, minced
1 1/2 cups sliced mushrooms (8-10 small caps)
2 tablespoons flour
1/2 teaspoon salt
1 pinch black pepper
1 cup green chili sauce (homemade or canned)
1 cup diced green chilis
1 cup monterey jack cheese, shredded (or a mixture of jack and cheddar)
10 -12 corn tortillas
oil, for frying tortilla, if desired
chopped tomato (to garnish)

Steps:

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.

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