Servings:6 | Calories:627 | Total Fat:36g | Chol:211mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
55 %
Sat Fat 14g
70 %
Total Carb 54g
18 %
Fiber 10g
40 %
Sugars 5g
---
Cholesterol 211mg
70 %
Sodium 1178mg
49 %
Protein 26g
51 %
Calories:
34% Others combined
31% Corn tortillas
20% Heavy cream
12% Shrimp
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
For enchiladas: 1 1/2 pounds medium shrimp 5 sprigs fresh parsley 2 garlic cloves, peeled 3 to 4 bay leaves 1 teaspoon kosher or sea salt, divided, or to taste 1 1/2 pounds ripe tomatoes 1 to 2 serrano or jalapeño chiles, to taste 4 scallions, trimmed and coarsely chopped 1/2 teaspoon grated nutmeg 3 tablespoons canola or safflower oil, divided 1 cup Mexican cream, Latin style crema, or heavy cream, plus a bit more for garnish 12 Corn tortillas 2 tablespoons unsalted butter For garnish: 4 scallions, trimmed and light green and white parts thinly sliced 1 ripe avocado, halved, pitted, meat scooped out and sliced 2 ounces queso fresco, farmer’s cheese or mild feta, crumbled (½ cup)
Directions : View recipe directions on patijinich.com
