Shrimp & Avocado Enchiladas with Salsa Verde & Mexican Rice

Mom and dad had been raving about the Tiger Shrimp Elegante Enchiladas they had eaten at El Charro in Tuscon AZ. Mom wanted to make some and had purchased a jar of Salsa Verde for that purpose. Loving a good challenge, I told her we were going to make our own sauce to make it as authentic as possible. I looked up the description on the El Charro website: “Jumbo shrimp with Applewood bacon and chunks of avocado in delicious green sauce”.

 

El Charro picture borrowed from The Examiner

A salsa verde can be made with green chilies or tomatillos. Since we couldn’t find any tomatillos in mom’s grocery store, we decided to do a pepper sauce and add in a jar of her store bought salsa verde made with tomatillos. I picked 9 peppers that looked good, pick about 6-9 that suit your taste.

Salsa Verde
Entree, Sauce
 
Use a collection of about 8-10 green peppers- a little less than ½ spicy (like Jalepenos, Poblanos) and the rest milder peppers (like Anaheim) until you get a feel for how much spice is nice.
Ingredients
  • 3 thai chilies (long green, hot)
  • 4 mild green Anaheim chilies
  • 2 poblano chilies (dark, smoky & spicy)
  • ½ onion
  • 3-4 garlic cloves
  • 2 Tablespoons Flour
  • 2 cups veggie stock (or bouillon + 2 cups water)
  • ¾ teaspoons salt
Instructions
  1. Wash and clean peppers by cutting off tops and rinsing out seeds.
  2. Broil peppers in oven until browned, flipping until all sides roasted (about 4-5 minutes a side).
  3. Roughly chop.
  4. Spray olive oil in pan, sauté until fragrant and softened (about 2-4 minutes).
  5. Add flour and mix well.
  6. Stir in chopped chilies, stock, and salt. Simmer for 20 minutes.
  7. Let cool a bit, then puree in a blender/food processor.


Enchiladas

  • Corn tortillas (about 9 fit in our baking dish)
  • Cooked Shrimp (we used frozen fresh, prepared according to bag)
  • Bacon (about 3-4 slices cooked in oven or microwave until crispy, drained on paper towels and crumbled)
  • Avocado (1 sliced)
  • Queso (a traditional white Mexican cheese, similar to mozzarella)

Preheat oven to 375 degrees
Pour some of the prepared sauce into the bottom of the baking dish.
Put a tortilla in the sauce and move around to coat, layer shrimp, avocado, crumbled bacon and cheese in tortilla. Roll tortilla up, repeat until 3×3 in pan, pour rest of sauce over top of tortillas, sprinkle with more cheese and bake about 25-30 minutes or until cheese is melted, browned on top and heated through…..Serve with a green salad, refried beans and Mexican rice.

Green Enchiladas from El Charro

Mexican Rice

Modified from the Pioneer Woman
  • ½ onion, chopped
  • 3 cloves Garlic, Minced
Spray pan with olive oil, add onions and garlic, cooking 3-4 minutes. 
  • 1 cup Brown Rice
Turn heat down to low and add rice, stirring constantly to toast about 3 minutes.
  • 1 can diced tomatoes or about 1 cup fresh diced
  • 2-3 tablespoons organic ketchup
Add, stir and cook 2 minutes.

  • 1 cup  Chicken or Veggie Broth/Stock
  • 2 teaspoons Cumin
  • 1 teaspoon Kosher Salt

Add, bring to a boil. Reduce heat to low, cover and simmer an additional 12-15  minutes until rice is done. Taste, adjust seasonings and or add more liquid as needed.

 

Everything turned out delicious and Dad was thoroughly impressed, saying we nailed it perfectly!

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