Creamy Avocado & Cilantro Shrimp Enchiladas

avocado shrimp enchiladas - cover

Hello everyone!

I know I’ve been a bit distant lately… Multiple family activities and other miscellaneous time constraints have really taken a toll on my schedule… Don’t fret, as I have come back with an excellent recipe for you.

Oh, I’ve missed you all and have really been looking forward to this next post 🙂

Let me briefly tell you about what I have been up to this past week. I just got back from a camping trip… Yup, it was my very first camping trip, taken with my fam.

Oh, it was blissful to be amongst nature. The woodsy smell of pine and slow burning campfire really gives you a sense of peace and tranquility unlike anything else imaginable (besides cooking, in my case). I love the outdoors and waking up to the sunrise. I brought multiple books and initially planned to read at least one of them during the trip. Needless to say, I was optimistic to think this could be accomplished, considering that I only spent two nights there.

I don’t know about you, but I am a quintessential introvert. My greatest and most satisfying moments are when I’m reading, writing, taking photos, and relaxing in a serene environment. Don’t get me wrong, I am fun and social at times, but 80% of the time I am happy and content in these situations. Being in the outdoors has a way of fostering creativity. Away from all the noise and chaos of everyday life proved to be extremely beneficial. That said, I totally recommend camping as a wonderful get away for you and your family. I was able to plot out this recipe when I was out there. Upon getting home, I tweaked, tested, and revised it to what you are about to read.

The following tasty recipe was strategically crafted to pair creamy avocados with roasted pepitas to form an unlikely flavor alliance, both highlighting Latin flair and modern American cooking style. Fresh garlic deepens the components of the dish, further intensifying the overall flavors. Please don’t skimp on the spicy ingredients, either. A kick, either in the form of fresh jalapeño or cayenne pepper, lessens the mildness of the sauce. It needs a little “waking up” to lend some contrast to the mild avocados.

Ingredients:

Enchilada Sauce

  • 2 avocados (medium)
  • 1 large lime, squeezed
  • 2 garlic cloves, minced
  • 1 cup sour cream (light sour cream works well)
  • 2 tbsp olive oil
  • 2/3 cup chicken broth (organic is best – I prefer the Kirkland brand at Costco)
  • 1 large jalapeño, seeded and chopped OR 1 tsp cayenne pepper
  • 1/3 cup roasted pepita seeds
  • 1 bunch cilantro, chopped (roughly 1 1/2 cups chopped cilantro)
  • 2 tsp salt

Shrimp filling

  • 1 lb shrimp, with each shrimp cut in half
  • 5 garlic cloves, minced (I prefer to use a garlic press, which makes life so much easier)
  • 1/2 tsp red pepper flakes
  • 1 tbsp butter, for sautéing
  • 1 tsp salt
  • Fresh black pepper
  • Corn tortillas, heated OR lightly fried (I sometimes warm mine up without frying, to save some calories. But enchiladas are traditionally fried)

Toppings

  • Monterey jack cheese
  • Queso fresco cheese, crumbled (optional)
  • Chopped green onions (optional)

 

Steps:

  1.  Preheat oven to 375 degrees.
  2. First make the sauce by blending all of the sauce ingredients in a food processor until completely smooth. Please use a food processor for this because the mixture needs to be as smooth as possible for assembling the enchiladas. Reserve 1/4 cup of the sauce to toss the shrimp with.
  3. Prepare the shrimp filling by sautéing the garlic, red pepper flakes, and salt in butter for 1 minute in a fry pan. Add the shrimp and cook until it is opaque (Pink looking but not completely cooked through). Mix the sautéed shrimp with 1/4 cup of reserved enchilada sauce and set aside.
  4. Assemble the enchiladas in a casserole dish. Create each enchilada by taking a warmed/fried tortilla and spooning a small amount of shrimp filling in it. Roll the enchiladas up and tuck them into the casserole dish, seam side down.
  5. Once all the enchiladas are assembled, sprinkle the Monterey jack on the top and bake at 375 degrees for 15 minutes.
  6. Once baked, sprinkle on the queso fresco cheese and green onions, if desired. Serve with mixed green salad or some beans and rice. Enjoy! 🙂

 

BEFORE

avocado shrimp enchiladas - unbaked

AFTER

avocado shrimp enchiladas - 1 (1)

 

Tips from the pro:

  • Fry the tortillas for added flavor, or warm them on the stovetop or microwave to cut down on calories. You can also cut down on calories by using “light” sour cream rather than the full fat version.
  • Use a food processor or blender to purée the enchilada sauce ingredients together.
  • Cut the shrimps in half to create more uniform enchiladas.
  • You may have sauce left over in the end. Re-purpose it for chicken tacos the next day! I did this and it turned out great.

If you like what you see, pin it on Pinterest 🙂 See you soon and enjoy!

 

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