Recipe: Peel and devein some shrimp. Cut the raw shrimp into small pieces.
Shred some queso fresco.
Brush a baking pan with oil.
Lay some fresh, soft corn tortillas flat on a counter top. Put some queso fresco across the middle of the tortilla from edge to edge. Lay the shrimp pieces on the cheese. Top the shrimp with some more queso fresco. Gently roll the tortilla into a "tube" enchilada shape. Place the the enchiladas in the baking pan side by side. Pour some cream over the enchiladas and cover the pan. Place the pan in a 325 degree oven.
Take the pan out of the oven at the 5 minute mark and spoon the cream in the pan over the enchiladas to moisten them again. Sprinkle some grated cheddar cheese over the enchiladas. Bake another 5 minutes and remove the pan from the oven. Carefully use a spatula to set the enchiladas on a plate.
Cilantro Tomatillo Crema Sauce Recipe: Slice some tomatillos into small wedges and boil them in a little bit of water over medium high heat. Add a little bit of chopped onion, sea salt, black pepper and a squeeze of lime juice.
When the liquid has reduced a little bit, lower the heat to medium. Add some chopped fresh cilantro leaves, cream and sour cream. Stir and simmer gently till the cream thickens. (Too much heat will break this sauce.) Pour the sauce over and around the enchiladas.
Serve with mild chili rice, refried black beans and buttered yucca. Garnish with cilantro sprigs. The shrimp enchiladas melt in the mouth! The flavor is delicate. The sauce is very fresh tasting with the cilantro and lime flavoring the lightly tart tomatillos. Yum! ... Shawna
