Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

353369

(35) Course Main Dishes

Ingredients in this Recipe

1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
1 cup (packed) chopped green onions
1 teaspoon ground cumin
12 5 1/2 to 6 inch diameter corn tortillas
12 ounces crumbled Cotija or feta cheese, divided
2 1/2 pounds tomatillos,* husked, rinsed
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
2 tablespoons chopped fresh oregano
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 tablespoons olive oil, divided
4 unpeeled garlic cloves
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)

Recipe Preparation

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More About this Recipe

This recipe appears in the collection Enchilada Recipes

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