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

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Shrimp And Cotija Enchiladas With Salsa Verde And Crema MexicanaPhoto by Maria Robledo

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Recipe notes

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Recipe notes

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