• 3fresh jalapeno peppers, stems removed
  • 1 ½ pounds fresh tomatillos, husks removed
  • 3green onions
  • 1 small onion, quartered
  • 1 bunch fresh cilantro, stems trimmed
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound frozen fully cooked salad shrimp, thawed
  • 1 (9 ounce) bag baby spinach leaves
  • 2 teaspoons vegetable oil, divided
  • 10 (6 inch) corn tortillas
  • 8 ounces shredded Monterey Jack cheese
  • ½ cup sour cream(Optional)
  • 1 tablespoon green pepper sauce (e.g., Tabasco®)(Optional)
  • Directions

  • Step 1

    Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9×13 inch baking dish.


  • Step 2

    Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.

  • Step 3

    Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.

  • Step 4

    Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.

  • Step 5

    Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.

  • Step 6

    Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

  • Source: Read Full Article