2 Fresh Jalapeno Peppers, Stems Removed
1 ½ Pounds Fresh Tomatillos, Husks Removed
3 Green Onions
1 Small Onion, Quartered
1 Bunch Fresh Cilantro, Stems Trimmed
1 Cup Heavy Cream
1 Cup Chicken Broth
½ Teaspoon Sea 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
12 Ounces Shredded Monterey Jack Cheese
1 Cup Sour Cream (Optional)
1 Tablespoon Green Pepper Sauce (e.g., Tabasco®) (Optional)
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.
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. Makes 10 Enchiladas.