I was cautious the first time because my husband has less heat tolerance than I but this was mild even for him. (I grew up eating Mexican food on both sides of the border, both in restaurants and homemade, so I do know what salsa verde is supposed to taste like.) I'll probably add more chiles next time, as the poblanos were very mild. This was only my second time making salsa verde and it was delicious. I'm glad I didn't use bottled salsa verde. I'll have to wait till next time to add the cumin. I did forget the cumin, but I used fresh oregano which gave it a nice aromatic flavor that dried wouldn't have given it. Loved this recipe! I followed it pretty closely without making substitutions queso cotija and crema are fairly easy to find here. Available in the produce section of some supermarkets and at Latin markets.Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired. Spoon any remaining salsa verde over sprinkle with remaining cheese. Using spatula, transfer 2 enchiladas to each of 6 plates. Step 5īake enchiladas just until heated through and cheese melts, about 20 minutes.

Spread 2 cups salsa verde from processor over enchiladas. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Roll up tortilla, enclosing shrimp and onion-chile filling. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Stack tortillas wrap in damp paper towels and place on plate. Spread 1/2 cup salsa verde from processor in bottom of dish. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Add chopped red onion and sauté until slightly softened, about 2 minutes. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Transfer 1 1/2 cups salsa verde to shallow bowl. Season salsa verde to taste with salt and pepper. Add 2 cups cilantro and 1 cup green onions to processor using on/off turns, blend until coarse puree forms. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Peel charred parts of chiles coarsely chop chiles. Let stand until cool enough to handle, about 15 minutes. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Line large rimmed baking sheet with foil brush lightly with 1 tablespoon olive oil.

Salsa verde mexicana