It’s that time again.
Time for spice. Creamy sauce. Garlic. Tortillas.
Yup. Time for enchiladas.
But first, can we talk about my crazzyyyy baby fever? I feel like everyone on the face of the planet, has a baby, is expecting a baby or trying to have a baby. And I love babies. I’ve always known I want to be a Mom at some point, but ever since I got married a little over a year ago, I have a one-track mind to all things baby. I casually peruse Pottery Barn Kids online while my husband is sleeping. I’ll “accidently” walk through the baby section at Target. Linger on my friends’ registries a little longer than usual. Read through the boards on Baby Center. And worst of all, I have a secret Pinterest board on all things baby.
BUT, just because I have baby fever doesn’t mean I’m actually having a baby, we’re still waiting a while longer on that one; so for now, I need things like vacations, happy hours and foods like these enchiladas to keep me distracted.
Of course you all know by now, that my love for enchiladas is mountain-high and river-wide – I could never get sick of them. And now that hatch pepper season is underway, what better way to showcase those skinny little chilies than in a giant batch of enchiladas? (Well if I’m technically speaking, it was a small batch.)
This is probably one of the simplest enchilada recipes I’ve made to date; every single component of the enchilada (besides the tortillas) is roasted under the broiler making for a super easy and mess-free preparation. The roasting is done in two batches, the first, a handful of hatch peppers, some jalapeno, onion, garlic and tomatillos; the second, a pound of shrimp tossed with a little bit of olive oil and salt.
Once the peppers are slightly charred, I take the skin off, throw them into the food processor, along with a little bit of Greek yogurt and salt, pulse away, and the sauce is done. When the shrimp come out of the oven, they’re cut into bite-sized pieces and tossed with jumbo lumbo crab meat and just a touch of salt – sauce done.
Told you this was simple.
The filling is tucked into pliable corn tortillas, put into a baking dish, covered in sauce and popped under the broiler just until everything is heated through and the tortillas begin to blister.
I like to serve the enchiladas with extra greek yogurt, some cilantro and a little bit of queso fresco (or feta cheese).
Enchiladas for life!
These shrimp and crab enchiladas are smothered in a spicy hatch pepper and tomatillo sauce making for a healthy AND gluten free Mexican dinner.
- 1 tablespoon olive oil
- 1 pound tomatillos
- 4 hatch pepper chilies
- ¼ jalapeno
- 1 small onion, cut into quarters
- 5 garlic cloves
- 1 teaspoon salt, plus more for seasoning
- ¼ cup Greek yogurt, plus more for garnish
- 1 pound large shrimp
- ½ cup jumbo lump crab
- 12 corn tortillas
- Cilantro and queso fresco for garnish
- Turn the oven on broil. Toss ½ tablespoon olive oil with tomatillos, hatch peppers, jalapeno, onion and garlic. Spread on baking sheet and sprinkle with salt and pepper. Toss remaining olive oil with shrimp. Spread on baking sheet and sprinkle with salt and pepper.
- Broil pepper on top rack until charred, about 20 minutes. Turning halfway through.
- On second shelf, broil shrimp until bright pink, about 3-4 minutes.
- Reduce heat to 400 degrees.
- Peel as much skin as possible from peppers and remove husks from tomatillos, onions and garlic. Transfer to food processor and pulse until pureed. Add ¼ cup greek yogurt and salt. Pulse until combined. Season to taste with salt and pepper.
- Chop shrimp into bite-sized pieces and toss with crab. Season with a touch of salt and pepper.
- Wrap corn tortillas in a damp kitchen towel and microwave for 30 seconds to 1 one minute until pliable.
- Place a little bit of sauce in a baking dish.
- Scoop about ¼ cup of filling onto tortilla and wrap into enchilada. Place in baking dish.
- Pour sauce over enchiladas. Bake until hot and edges of tortilla are slightly crispy.
- Serve with greek yogurt, cilantro and queso fresco.