Ingredients
Scale
Salsa:
- 5 large tomatillos, washed and casings removed
- 6 large Hatch chiles, roasted, peeled and seeded
- 1 garlic clove, roughly choped
- 1/2 large onion
- Salt to taste. I used 1/2 tbsp
- 1 quart water for boiling + 1/2 cup for salsa
- Filling:
- 1tbsp olive oil
- 3/4 lb. medium shrimp, raw and peeled
- 3 large gold Yukon Idaho Potatoes, washed and chopped in 1/2″ cubes
- 2 large Mexican squash, washed and chopped in 1/2″ cubes
- Garlic salt or salt to tasteGarnish:
2 radishes, sliced in matchsticks
1/3 cup cotija cheese, crumbled
Instructions
Salsa:
- In a large pot, boil one quart of water and add tomatillos. Boil until tomatillos are soft. Once soft, remove from water.
- In blender, add Hatch chile, tomatillos, garlic, onion, salt and 1/2 cup water. Blend for 15 seconds or until smooth.
- Filling:
In a large skillet, heat oil over medium heat. Add shrimp and cook until pink. Add potatoes and squash and salt to taste. Incorporate ingredients by stirring rapidly. Cover and reduce heat to medium low. Stir periodically until shrimp is completely cooked and potatoes are soft. Remove from heat. - Heat corn tortillas over stove on a skillet or comal.
- To assemble: place 2 tablespoons of shrimp mixture in the middle of tortilla and roll. Place rolled tortilla with stuffing on a baking tray. Continue to assemble enchiladas.
- Pour salsa over assembled enchiladas and place in the oven for 7-10 minutes to warm up the salsa.
- Plate your enchiladas. Garnish with radish matchsticks and crumbled cotija cheese. Enjoy with white rice.
Notes
Any remaining salsa can be store in refrigerator in an air tight container. Enjoy with your breakfast eggs or chips.