Shrimp and Green Chile Enchiladas

Ingredients

• 2 cups chicken broth
• 12-15 large shrimp, peeled & deveined
• 2 tablespoons butter or margarine
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups sliced mushrooms (8-10 small caps)
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 cup green chili sauce (homemade or canned)
• 1 cup diced green chilis
• 1 cup monterey jack cheese, shredded (or a mixture of jack and cheddar)
• 10-12 corn tortillas
• oil, for frying tortilla, if desired
• chopped tomato (to garnish)

Directions

1. 1

   Pre-heat oven to 350° and oil a medium-size casserole dish.

2. 2

   Bring the chicken broth to a simmer in a saucepan.

3. 3

   Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.

4. 4

   Remove the shrimp to a bowl and save the broth.

5. 5

   Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes.

6. 6

   Add the flour and stir well.

7. 7

   Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.

8. 8

   Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.

9. 9

   Heat the sauce in a small skillet and keep warm.

10. 10

    Steam the corn tortillas a few at a time in the microwave.

11. 11

    Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).

12. 12

    Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.

13. 13

    Roll and place seam side down in a lightly oiled casserole.

14. 14

    When all the tortillas have been rolled, pour the remaining sauce on top.

15. 15

    Sprinkle with cheese; Bake 25 minutes.

16. 16

    Sprinkle with chopped tomatoes and serve.

17. 17

    The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc.