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Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro, and salt and blend for about 1 minute.
Salsa should be chunky. Add more salt if needed.
Preheat the oven to 375 degrees F.
Heat the Butter with Canola Oil in a heavy medium sauté pan over high heat. Add onion and bell pepper and sauté for 3 minutes, add the garlic and sauté 1 minute. Add the shrimp and sauté until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
In a medium saucepan, heat the Salsa Verde over medium heat until warm.
Spread 1 cup of the warm salsa verde in an ungreased 9” x 13” baking dish.
In a separate medium sauté pan over medium-high heat, pour enough canola oil to come 1 inch up the sides of the pan.
Fry tortillas in hot oil just until softened. Drain on paper towels.
Fill tortillas with shrimp mixture and about a tablespoon of the shredded cheese.
Roll tortillas and place seam side down in baking dish side by side.
Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
Garnish with chopped cilantro and serve with your favorite side dish.