Hatch New Mexico Chile Green Chile Recipes

Shrimp and Green Chile Enchiladas

We live in Las Cruces, about 40 miles from Hatch, so over the years we've eaten green chile in just about every conceivable way.  Here's a way to use another of our favorites, fresh shrimp, combined with green chile.
We think it's a match made in Hatch!
Green Chile Shrimp Enchiladas
Shrimp and Green Chile Enchiladas
2 c chicken stock
12-15 large shrimp, peeled and deveined
2 T butter or margarine
1 small onion, chopped
1 clove garlic, minced
2 T  flour
1 1/2 c sliced mushrooms
1 c shredded monterey jack or cheddar cheese
1 c homemade or canned  green chile sauce
1 c diced fresh green chile, roasted,
peeled, and seeded
1/2 t salt
Pinch of black pepper
10-12 corn tortillas
Oil for frying tortillas, if desired
Chopped tomato for garnish

Pre-heat oven to 350 deg. and oil a medium-size casserole dish.
Bring the chicken stock to a simmer in a saucepan.
Cut the shrimp into bite-sized pieces and cook in the broth 3-4 minutes,
or until just pink. Remove the shrimp to a bowl, save the broth.

Cook the onion, garlic, and mushrooms in the butter until soft.
Add the flour, stir well, cook 2-3 minutes.
Slowly add 1 cup of the chicken broth, simmer until thickened, reduce heat.
Stir in the shrimp, salt and pepper.

Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of chicken stock. Heat to keep warm.

Either steam the corn tortillas in a microwave, or gently fry in oil until just softened, and drain on paper towels.

Dip each tortilla into the green chile sauce, fill with about 1/4 cup of the shrimp and mushroom mixture, roll and place seam side down in the casserole.
When all the tortillas are rolled, pour the remaining sauce over the enchiladas, sprinkle with cheese, and bake for 25 minutes.

Sprinkle with chopped tomatos and serve. The usual side dishes for enchiladas go well with them - refried beans, ensalada de col, guacamole, etc.
Makes 4-5 servings