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Shrimp Enchiladas with Napa Slaw

  • Author: Taming of the Spoon
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x

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Ingredients

For the napa slaw

  • 2 cups julienned napa cabbage
  • ½ cup fresh cilantro leaves, minced
  • ½ cup thinly sliced red radishes
  • 2 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the chipotle sauce

  • 2 tablespoons vegetable oil
  • ½ medium yellow or white onion, chopped
  • 1½ teaspoons minced garlic
  • 2 large chipotle peppers in adobo sauce, seeded and chopped
  • 42 ounces canned fire-roasted diced tomatoes
  • 3 cups grated asadero cheese (or substitute Monterey Jack)
  • Kosher salt, to taste

For the filling

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • ¾ cup chopped white onion
  • 1½ cups chipotle sauce (remainder of sauce is used for topping)
  • Kosher salt, to taste

For assembly and serving

  • 810 flour tortillas
  • Crema Mexicana or sour cream
  • Diced avocado

Instructions

For the napa slaw

  1. Toss the napa cabbage, cilantro and radishes together. Cover and refrigerate.
  2. Whisk the olive oil and vinegar together. Add salt and black pepper to taste. Cover and refrigerate.

For the chipotle sauce

  1. Heat oil in a large sauté pan over medium heat. Add chopped onion and cook until translucent, 3 to 5 minutes. Add garlic and chipotle peppers and cook for 1 minute. Place onion mixture and tomatoes in a blender and purée until smooth. Pour sauce back into sauté pan. Heat sauce over medium-low heat. Add grated cheese a little at a time, stirring constantly until cheese is melted into sauce. Add salt to taste. Cover and keep warm.

For the filling

  1. Coarsely chop the shrimp; set aside.
  2. Heat oil in a large heavy skillet over medium-high heat. Add the minced onion and sauté until translucent, 3 to 5 minutes. Add the shrimp and cook until opaque. Reduce heat to low.
  3. Add 1½ cups chipotle sauce (reserve remainder for topping) to the pan and stir gently until mixture is heated and shrimp are cooked through. Taste and adjust seasoning. Remove from heat, cover and keep warm.

For assembly and serving

  1. Whisk dressing until oil and vinegar are incorporated. Pour dressing over the napa slaw and toss to mix. Divide slaw among serving plates.
  2. Warm tortillas in the microwave until warm and pliable. Working with one tortilla at a time, gently dip tortilla in warm sauce on both sides and place on work surface. Place about ¼ cup shrimp filling on the lower third of the tortilla, roll, and place on top of the slaw, 2 enchiladas per serving. Repeat with remaining tortillas. When all the enchiladas are plated, top enchiladas with remaining chipotle sauce. Garnish with Crema Mexicana and diced avocado.

Notes

Recipe adapted from the La Fonda restaurant via the Houston Chronicle.