Chipotle Shrimp Enchiladas
- 1 1/2 pounds large or medium shrimp, cleaned and peeled
- 1 teaspoon salt
- 1 (14.5 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 3 chipotle peppers in adobo sauce
- 1 teaspoon granulated sugar
- 4 tablespoons vegetable oil
- 6 cloves garlic, crushed
- 1 1/4 teaspoons ground cumin
- 2 1/2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro plus sprigs for garnish
- 12 white corn tortillas
- 2 cups shredded queso asadero or Monterey cheese
- Nonstick cooking spray
- Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook
3 minutes until shrimp just turn pink. Drain, reserving 2 cups of
- Cut shrimp into bite-size pieces.
- Heat oven to 425 degrees F.
- Blend tomatoes, tomato sauce, chipotles, sugar and 1 cup reserved
liquid in a blender.
- Warm 1 tablespoon vegetable oil in a large, deep skillet over medium-high
heat. Sauté garlic and cumin 1 minute, stirring constantly to prevent
garlic from burning.
- Add lime juice, tomato mixture and remaining
1 cup reserved liquid to skillet.
- Bring to a boil; reduce heat and simmer 20 minutes. Stir occasionally
until reduced and thick.
- Blend chopped shrimp with 1/2 cup sauce
and chopped cilantro.
- Coat a 9 x 13-inch Pyrex baking dish with nonstick spray.
- Heat 3 tablespoons vegetable oil in a small nonstick skillet over
medium-high heat for 2 minutes.
- Dip each side of a tortilla quickly
in hot oil to soften and place in baking dish. Place two spoonsful
of shrimp down center of tortilla. Roll and repeat with each tortilla.
- Pour sauce over enchiladas. Sprinkle with cheese.
- Bake for 10 minutes
until cheese is melted and bubbly.
- Garnish with cilantro sprigs