shrimp & cotija enchiladas with salsa verde

Shrimp & Cotija Enchiladas w/ Roasted Salsa Verde
Adapted from Bon Appetit, June 2009; Serves 4

4 T olive oil, divided
2 1/2 lbs tomatillos, husked & rinsed
4 large poblano chiles, halved lengthwise, cored, seeded; divided
1 jalapeno, halved and seeded (leave some if you want heat)
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped cilantro (plus some for garnish)
1 cup (packed) chopped green onions
3/4 cup chopped red onion (plus some thinly sliced for garnish)
2 chopped roma tomatoes
1 lb uncooked shrimp, peeled & deveined (~32)
2 T fresh oregano
1 t gr. cumin
8 small corn tortillas
8 oz crumbled Cotija or feta cheese
avocado slices


  1. Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
  2. Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add jalapeno. Add 2 cups cilantro and 1 cup green onions to processor; pulse until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl. (Note: Can be made in advance and kept in fridge)
  3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, tomatoes, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, ~3 minutes. Remove shrimp mixture from heat.
  4. Preheat oven to 350°F. Brush 15x10 inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. (Note: you may have leftover mixture). Spread 2 cups salsa verde from processor over enchiladas.
  5. Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Garnish with red onion slices, avocado, and additional chopped cilantro, if desired.