Ingredients & Directions
7 oz. can Herdez Salsa Verde Mild
½ medium white onion, chopped
1 jalapeno chile, chopped
½ cup loosely packed cilantro leaves, divided
2 tablespoons sour cream
1 tablespoon plus 1 teaspoon fresh lime juice
¾ teaspoon salt, divided
12 (6 in.) corn tortillas
2 pounds medium size cooked frozen shrimp, thawed
8 ounces jack cheese, shredded (2 cups)
1 teaspoon extra-virgin olive oil
1 avocado cut in wedges
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In blender, add salsa verde, onion, jalapeno, ¼ cup cilantro leaves, sour cream, 1/2 teaspoon salt and tablespoon lime juice. Process until smooth.
Transfer into a wide, shallow dish. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with 6-8 shrimp and sprinkle with about 3 tablespoons cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts, about 10 minutes.
Meanwhile, toss together cabbage, ¼ cup cilantro leaves, oil, remaining 1 teaspoon lime juice, and ½ teaspoon salt, then spoon onto enchiladas. Serve with avocado wedges and remaining sauce.
Recipe adapted by Blog Chefs from Sunset dot com