Pati Jinich | thebrookcook

We had a crisis situation in our house this year… my husband had to work on Cinco de Mayo. 😦 We more than made up for it by eating these delicious no-bake enchiladas on Seis de Mayo! We also had our absolute favorite tacos (Creamy Chicken & Greens with Roasted Poblano Tacos) the next night as well- if you must know. 🙂

There was something really special about this dish. It was really restaurant quality. It may have been the richness of the sauce, cooking the shrimp in butter…the combination?! It was really very good.

This recipe was adapted from Pati Jinich, via The Chew. We ate it with chips and guacamole, brown Basmati rice, and refried beans. A perfect belated celebration. (& belated post!) Perfect for Fiesta Friday #70– co-hosted by Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Haufstrau!! (but also a little belated…)

Yield: Serves 6

1 1/2 pounds vine-ripened tomatoes
2 garlic cloves
2 Serrano or jalapeno chiles
1/4 cup white onion (chopped)
1 teaspoon kosher or sea salt (divided)
1 cup seafood or chicken stock
1 cup Mexican cream (creme fraiche, Latin style cream, or heavy cream,) plus more for garnish
1/2 teaspoon nutmeg (grated)
3 tablespoons canola or safflower oil (divided)
12 corn tortillas
1 pound large shrimp (drained, cut into 3-4 pieces)
2 tablespoons unsalted butter
1 ripe avocado (diced, plus more for garnish)
1/2 cup queso fresco, farmer’s cheese or mild feta (crumbled)
chopped chives or cilantro, for garnish

To Make the Sauce: place tomatoes, garlic and chiles in a medium saucepan, cover with water. Place over medium-high heat and simmer for 10 minutes, until tomatoes are cooked through and soft.
Place tomatoes, garlic and one of the chiles in the blender (I used a Vitamix.) along with chopped onion, 1/2 teaspoon salt, grated nutmeg and 1 cup stock. Purée the ingredients until completely smooth, taste and add the other chile if you would like more heat. (I only used one.)
Rinse and dry saucepan, pour a tablespoon of oil and place over medium heat. Once hot, pour pureed tomato sauce and cover partially with a lid. Let it simmer for about 10 minutes, stirring occasionally, until it thickens, and deepens its color to a much darker red. Remove lid, reduce heat to medium-low and add creme fraiche. Stir and keep at a steady low simmer for about 8 to 10 more minutes, until it coats the back of a wooden spoon.
To Heat the Tortillas: Heat them on an already hot comal or skillet set over medium-low heat, for a minute or so per side, until tortillas have lightly browned. Alternatively, “pass them through hot oil”: heat enough oil to reach 1/2-inch deep in a medium sauté pan, over medium heat until hot. Gently glide each tortilla through the oil, for about 10 to 15 seconds on each side, so they completely heat through, lightly fluff and change color. Transfer the tortillas to a paper towel-covered plate. Alternatively, place on a microwave safe-plate or tortilla warmer with lid. Cover with a damp paper towel and either a lid or plastic wrap. Microwave on high for 1 minute. Keep warm.
To Make the Filling: Heat one tablespoon of the oil and one tablespoon of the butter in a large skillet set over high heat. Once very hot but not smoking, add the shrimp and the remaining 1/2 teaspoon salt. Cook for a couple minutes, stirring a few times. The shrimp should be cooked, a bit browned but crisp and plump on the inside. Remove with a slotted spoon and place in the bowl. Mix with the diced avocado.
To Assemble the Enchiladas: One by one glide each prepared tortilla through the sauce. Place on a plate, spoon about 3 tablespoons of the shrimp and avocado mixture in the middle and fold as in a quesadilla. Place on individual plates or a platter and continue with rest of the tortillas, laying each one gently on top of the edge of the other. Once you are done, generously spoon more of the tomato sauce on top. Garnish with chives and crumbled cheese.