Super delicious Shrimp Enchiladas with Salsa Verde

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Ingredients:

• 1 tablespoon Land O Lakes:registered: Butter with Canola Oil
• 1 cup chopped onion
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 pound raw shrimp, peeled, deveined, tails off and chopped to 1/2-inch pieces
• Kosher salt
• Ground black pepper
• 2 cups Salsa Verde, recipe below
• Canola oil, for frying
• 12 corn tortillas
• 10 ounces muenster or queso Oaxaca, shredded
• cilantro
Salsa Verde
• 8 tomatillos, husks removed and rinsed
• 3 cups water
• 2 garlic cloves
• 2 serrano peppers, stemmed and roughly chopped
• 1 jalapeño pepper, stemmed and roughly chopped
• 1/4 onion, chopped
• 1 handful cilantro
• 1/2 teaspoon salt

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