Kat's
Shrimp Enchiladas
2 tablespoons oil
2 tablespoons garlic, minced
3 green onions, minced
2 Anaheim chile peppers, finely chopped
12 ounces tomatillos, pureed
1/4 cup cilantro, chopped
2 cups cooked shrimp
8 corn tortillas
1/2 cup sour cream
1/2 cup Monterey jack cheese, grated
Preheat oven to 400 degrees F.
Heat oil in a large skillet over moderate heat. Add garlic, green onions, and
chiles and cook until vegetables are soft but not browned. Stir in the tomatillo
puree and cook mixture 10 minutes over low heat, adding a little water if the
sauce starts to dry out. Add salt to taste.
Combine cilantro and shellfish in a bowl; stir in a small amount of the sauce.
Moisten bottom of a shallow 9 x 13-inch baking dish with about 1/4 cup of the
sauce.
Dip a tortilla into the simmering sauce until soft and pliable, about 30
seconds; transfer to prepared baking dish. Place 1/4 cup of the seafood across
the center of tortilla and roll it into a cylinder. Repeat with remaining
tortillas, fitting them snugly side by side. Pour remaining sauce over
enchiladas, top each one with a spoonful of sour cream, and sprinkle cheese over
the top. Bake 10 minutes and serve with the sauce from the baking pan.
Failures are divided into two classes -- those who thought and
never did, and those who did and never thought.
- John Charles Salak