Joes Savory Shrimp Enchiladas Verde Party Size Food

ONE-PAN SHRIMP ENCHILADAS VERDE

Steps:

• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
• Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
• Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
• Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.

SHRIMP ENCHILADAS VERDE

Steps:

• Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
• Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
• Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
• Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees.
• To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
• To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

SHRIMP ENCHILADAS VERDE

Steps:

• Preheat oven to 425°F Coat a 9 X 13 glass baking dish with oil.
• Saute onion with fajita seasoning and oil.
• Combine corn, chiles and 1/2 cup sauce in a microwavable-safe bowl. Cover and microwave on high until heated through. About 2 1/2 minutes.
• Spread 1/4 cup sauce in the prepared baking dish. Top with an overlapping layer of 9 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the corn and chile mixture, add onions and spread the shrimp evenly, followed by the remaining tortillas. Pour in remaining sauce to cover tortillas. Cover with foil.
• Bake the enchiladas until they begin to bubble on the sides, about 30 minutes. Remove the foil; sprinkle cheese on top. Continue baking about 5 minutes or until cheese is melted.
• Top with sour cream, salsa and cilantro.

JOE'S SPECIAL

Steps:

• Crack the eggs into a small bowl and add the Tabasco, salt, basil, and pepper. Whisk just enough to combine; you should still see large bubbles. Set aside.
• Warm the oil and butter in a large skillet over medium heat until the butter melts. Add the onion and sauté until soft but not beginning to brown, about 4 minutes. Add the ground beef and continue cooking until uniformly brown, breaking the meat into small pieces as it cooks. Cover with the spinach, place a lid over the mixture, and cook for about 3 minutes, just until the spinach wilts. (If using frozen spinach, cook, covered, for 1 minute, just to take off its raw edge.)
• Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery. Pour the egg mixture over all, stirring with a spatula from the bottom until the eggs begin to set. Remove from the heat and stir a few more times, as the eggs cook through from the residual heat. Serve immediately.

JOE'S SAVORY SHRIMP ENCHILADAS VERDE - PARTY SIZE

Steps:

• Heat oven to 425 degrees F.
• FILLING:.
• In a large stainless steel or glass mixing bowl combine shrimp, sliced or chopped mushrooms, chopped onion, 3 packets of Sazon Goya, and white pepper, chili powder & 2 Tbsp lite olive oil. Mix together.
• In large saute pan (we use a 6 quart pan) melt all the butter and add remaining 2 Tbsp of olive oil.
• Add shrimp mix to pan and cook until shrimp is roughly half done (still translucent in center, slightly pink on outside). Then pour sake or white wine into the pan with shrimp mix and finish cooking (shrimp should be pink and no longer translucent).
• Remove shrimp mix with slotted spoon, leaving liquid in pan. Reduce remaining liquid (by about half). Once reduced make corn starch slurry by adding corn starch to small portion of warm liquid from pan in separate small bowl and blend thoroughly. When there are no lumps remaining add the corn starch slurry to the liquid still in pan and bring to a simmer while stirring.
• Return shrimp mix to pan with thickened liquid and stir to combine then remove from heat. Let cool.
• Once cool, pour shrimp mix into food processor and chop to rough chopped consistency (unless using very small shrimp).
• When finished chopping return shrimp mix to metal bowl and mix with crumbled/grated Queso Fresco and add half can of verde sauce (14 oz) and mix.
• TORTILLAS/ENCHILADAS:.
• Heat vegetable oil in frying pan to 350 degrees.
• Fry tortillas for approximately 5 seconds flipping, then another 5 seconds until lightly fried, one by one in hot oil, setting each on separate paper towel to absorb some of the oil (I make a stack - paper towel, tortilla, paper towel, tortilla, etc).
• Pour approximately 6 oz of the verde sauce into the bottom of each pan to keep enchiladas from sticking.
• Warm approximately 6 oz verde sauce in pan, then put in shallow bowl. Dip each slightly fried tortillas in warm green salsa, until tortillas become soft again (maybe 5 seconds).
• After frying the tortillas and dipping in salsa verde, add aprox 2 TBS (more or less to your taste) shrimp mix filling per tortilla in center of tortilla in a straight line from one edge to the other, then roll tortilla. Place each into 9x13 pan seam side down (will need 3 pans!) until each pan is full with single layer of rolled enchiladas.
• Pour approximately 1/2 can salsa verde over rolled enchiladas in each pan.
• Sprinkle 4 oz cheese each over each pan of enchiladas.
• Cook at 425 degrees for approximately 20 minutes until cheese is bubbling, should be heated through.
• Cool slightly and serve with sprinkle of chopped cilantro on top.