Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

Ingredients

• 4 tablespoons olive oil, divided
• 2 1/2 lbs tomatillos
• 4 large fresh poblano chiles
• 4 unpeeled garlic cloves
• 2 cups packed coarsely chopped fresh cilantro, plus additional (to garnish)
• 1 cup packed chopped green onion
• 1 1/4 cups chopped red onions, plus thinly sliced red onion rounds (to garnish)
• 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
• 2 tablespoons chopped fresh oregano
• 1 teaspoon ground cumin

• 2 (6 inch)  diameter corn tortillas
• 12 ounces feta cheese

Directions

1. 1

   Preheat broiler.

2. 2

   Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil.

3. 3

   Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet.

4. 4

   Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn).

5. 5

   Remove from oven.

6. 6

   Let stand until cool enough to handle, about 15 minutes.

7. 7

   Transfer tomatillos to processor.

8. 8

   Peel garlic and add to processor.

9. 9

   Peel charred parts of chiles; coarsely chop chiles.

10. 10

    Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling).

11. 11

    Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms.

12. 12

    Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.

13. 13

    Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.

14. 14

    Add chopped red onion and sauté until slightly softened, about 2 minutes.

15. 15

    Sprinkle shrimp with salt and pepper.

16. 16

    Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes.

17. 17

    Remove shrimp mixture from heat.

18. 18

    Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil.

19. 19

    Spread 1/2 cup salsa verde from processor in bottom of dish.

20. 20

    Stack tortillas; wrap in damp paper towels and place on plate.

21. 21

    Microwave tortillas on high just until soft and pliable, 1 to 1 1/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly.

22. 22

    Transfer to prepared baking dish.

23. 23

    Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over.

24. 24

    Roll up tortilla, enclosing shrimp and onion-chile filling.

25. 25

    Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese.

26. 26

    Spread 2 cups salsa verde from processor over enchiladas.

27. 27

    Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates.

28. 28

    Spoon any remaining salsa verde over; sprinkle with remaining cheese.

29. 29

    Drizzle with crema and garnish with red onion slices and additional chopped cilantro.