Hatch New Mexico Green Chile Recipes

When it comes to recipes, I usually stick with the traditional. Who really needs something you call "pizza" that has pineapple and bananas on it? The same goes for enchiladas. The basic red and green versions that have been around for decades are hard to beat. If you feel the same way, you may be skeptical about an enchilada with shrimp filling. I hope you'll overcome your doubts and give this recipe a try. After all, our New Mexico forefathers probably would have made it if they'd had any shrimp out here in the desert!

Shrimp and Green Chile Enchiladas
2 cups chicken broth
12-15 large shrimp, peeled & deveined
2 Tablespoons butter or margarine
1 small onion, chopped
1 garlic clove, minced
1˝ cups sliced mushrooms (8-10 small caps)
2 Tablespoons flour
˝ teaspoon salt
Pinch of black pepper
1 cup canned or homemade green chile sauce
1 cup diced green chiles
1 cup shredded monterey jack cheese or a mixture of jack and cheddar
10-12 corn tortillas
Oil for frying tortillas, if desired
Chopped tomato for garnish

Pre-heat oven to 350° and oil a medium-size casserole dish.

Bring the chicken broth to a simmer in a saucepan. Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink. Remove the shrimp to a bowl and save the broth.

Cook the onion, garlic and mushrooms in the butter until soft—about 10 minutes. Add the flour and stir well. Add 1 cup of the saved chicken broth and simmer until thickened. 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 the saved chicken broth. Heat the sauce in a small skillet and keep warm.

Steam the corn tortillas a few at a time in the microwave. Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened. If you prefer, fry tortillas in hot oil just until softened and drain on paper towels. Dip each tortilla into the green chile sauce, fill with about ź cup of the shrimp & mushroom mixture. Roll and place seam side down in a lightly oiled casserole. When all the tortillas have been rolled, pour the remaining sauce on top. Sprinkle with cheese. Bake 25 minutes.

Sprinkle with chopped tomatoes and serve. The usual Mexican-style accompaniments for enchiladas are great served with these—refried beans, ensalada de col, guacamole, etc. Makes 4-5 servings.