Shrimp Enchiladas Suizas: A Decadent Seafood Delight

Shrimp Enchiladas Suizas are a luxurious and flavorful twist on the classic Mexican dish. This recipe combines succulent shrimp with a creamy, tangy tomatillo sauce, all wrapped in warm tortillas and topped with melted cheese. It’s a show-stopping meal perfect for a special occasion or when you simply want to elevate your dinner routine.

This detailed guide will walk you through each step of creating these delicious enchiladas, from preparing the shrimp to assembling the final product. We’ll also provide tips and variations to customize the recipe to your liking.

## Ingredients

**For the Shrimp Filling:**

* 1.5 pounds large shrimp, peeled and deveined
* 1 tablespoon olive oil
* 1/2 cup diced onion
* 2 cloves garlic, minced
* 1 jalapeño, seeded and minced (optional, for added heat)
* 1/2 teaspoon cumin
* 1/4 teaspoon chili powder
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
* 1/4 cup chopped cilantro
* 1/4 cup shredded Monterey Jack cheese (for the filling)

**For the Tomatillo Sauce (Salsa Suiza):**

* 1 pound tomatillos, husked and rinsed
* 1/2 white onion, roughly chopped
* 2 cloves garlic
* 1-2 jalapeños, seeded (adjust to your spice preference)
* 1 cup chicken broth
* 1/2 cup Mexican crema (or sour cream, or crème fraîche)
* 1/4 cup chopped cilantro
* 1 tablespoon lime juice
* Salt and pepper to taste

**For Assembly:**

* 12 corn tortillas
* 2 cups shredded Monterey Jack cheese (or Oaxaca cheese)
* Optional garnishes: sliced avocado, sour cream, chopped cilantro

## Equipment

* Large skillet
* Blender or food processor
* Baking dish (9×13 inch)
* Small saucepan

## Instructions

### Step 1: Prepare the Shrimp Filling

1. **Sauté the Aromatics:** Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
2. **Cook the Shrimp:** Add the shrimp to the skillet. Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-5 minutes, stirring occasionally. Be careful not to overcook the shrimp, as they will become rubbery.
3. **Combine and Finish:** Remove the skillet from the heat. Stir in the chopped cilantro and shredded Monterey Jack cheese. Set aside.

### Step 2: Make the Tomatillo Sauce (Salsa Suiza)

1. **Roast the Tomatillos and Vegetables (Optional but Recommended):** Preheat your broiler. Place the tomatillos, onion, garlic, and jalapeños on a baking sheet. Broil for 5-7 minutes, or until the tomatillos are slightly charred and softened. Alternatively, you can boil the tomatillos and vegetables in water until soft, but roasting adds a depth of flavor.
2. **Blend the Sauce:** Transfer the roasted (or boiled) tomatillos, onion, garlic, and jalapeños to a blender or food processor. Add the chicken broth, cilantro, and lime juice. Blend until smooth. Be careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
3. **Simmer and Finish:** Pour the sauce into a small saucepan. Bring to a simmer over medium heat. Cook for 5-10 minutes, allowing the flavors to meld. Remove from the heat and stir in the Mexican crema (or sour cream). Season with salt and pepper to taste. Taste and adjust the seasoning as needed.

### Step 3: Assemble the Enchiladas

1. **Warm the Tortillas:** There are several ways to warm the tortillas. You can wrap them in a damp paper towel and microwave for 30-60 seconds, heat them in a dry skillet over medium heat for a few seconds per side, or briefly dip them in the warm tomatillo sauce (this makes them more pliable but can also make them soggy if you leave them in too long). Warming the tortillas prevents them from cracking when you roll them.
2. **Fill the Tortillas:** Lay a warm tortilla on a flat surface. Spoon about 1/4 cup of the shrimp filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
3. **Cover with Sauce and Cheese:** Pour the tomatillo sauce evenly over the enchiladas. Make sure all the enchiladas are covered. Sprinkle the shredded Monterey Jack cheese (or Oaxaca cheese) evenly over the sauce.

### Step 4: Bake the Enchiladas

1. **Bake:** Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
2. **Rest:** Remove the enchiladas from the oven and let them rest for a few minutes before serving.

### Step 5: Serve and Garnish

1. **Serve:** Carefully scoop the enchiladas onto plates.
2. **Garnish (Optional):** Garnish with sliced avocado, sour cream, chopped cilantro, or any other toppings you desire.

## Tips and Variations

* **Shrimp Size:** Use large or jumbo shrimp for the best flavor and texture. Smaller shrimp can be used, but they may become overcooked more easily.
* **Spice Level:** Adjust the amount of jalapeño in the filling and sauce to control the spice level. For a milder flavor, remove the seeds and membranes from the jalapeños. For a spicier dish, leave the seeds in or add a pinch of cayenne pepper.
* **Cheese:** Monterey Jack cheese is a classic choice for Enchiladas Suizas, but you can also use Oaxaca cheese, which is a stringy, melty cheese that is commonly used in Mexican cuisine. Cheddar cheese can also be used, but it will change the flavor profile.
* **Tortillas:** Corn tortillas are traditionally used for enchiladas, but you can also use flour tortillas if you prefer. Corn tortillas have a slightly earthy flavor that pairs well with the tomatillo sauce.
* **Vegetarian Option:** Replace the shrimp with sautéed vegetables such as mushrooms, zucchini, corn, and bell peppers for a vegetarian version. You can also add black beans or pinto beans for added protein.
* **Make Ahead:** You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add the cheese just before baking.
* **Freezing:** You can freeze the enchiladas before baking. Wrap them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before baking.
* **Creaminess of Sauce:** If you prefer a richer sauce, add an extra dollop of Mexican crema or sour cream.
* **Roasting vs. Boiling Tomatillos:** Roasting the tomatillos brings out their sweetness and adds a smoky flavor. Boiling is faster and easier, but the flavor won’t be as complex.
* **Serving Suggestions:** Serve Shrimp Enchiladas Suizas with a side of Mexican rice, black beans, or a simple salad.
* **Substitutions for Crema:** If you can’t find Mexican crema, sour cream or crème fraîche are good substitutes. Greek yogurt can also be used, but it will have a tangier flavor.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*

## Why This Recipe Works

This recipe is a winner because it balances rich and creamy textures with bright and tangy flavors. The shrimp provides a succulent protein base, while the tomatillo sauce adds a vibrant acidity that cuts through the richness of the cheese and crema. The use of aromatics like onion, garlic, and jalapeño adds depth and complexity to the dish. The option to roast the tomatillos elevates the flavor even further, creating a truly restaurant-quality experience at home.

The detailed instructions and helpful tips ensure that even novice cooks can achieve success with this recipe. The variations offer flexibility to customize the dish to individual preferences and dietary needs.

## Detailed Explanation of Key Ingredients

* **Shrimp:** The star of the show! Choose large or jumbo shrimp for the best flavor and texture. Fresh or frozen shrimp can be used, but be sure to thaw frozen shrimp completely before cooking. Deveining the shrimp is essential for removing the digestive tract, which can sometimes have a gritty texture. Look for shrimp that are firm, plump, and have a fresh, sea-like smell.
* **Tomatillos:** These small, green, husk-covered fruits are the base of the Salsa Suiza. They have a tart, slightly acidic flavor that is unique and essential to the dish. Be sure to remove the husks and rinse the tomatillos before using them. They are often found in the produce section of most grocery stores, especially those with a good selection of Mexican ingredients.
* **Monterey Jack Cheese:** A mild, semi-hard cheese that melts beautifully. It provides a creamy and slightly tangy flavor that complements the shrimp and tomatillo sauce. Other cheeses that melt well, like Oaxaca cheese or mozzarella, can be substituted.
* **Mexican Crema:** This is a cultured dairy product similar to sour cream, but with a thinner consistency and a slightly tangier flavor. It adds a creamy richness to the sauce. If you can’t find Mexican crema, sour cream or crème fraîche are good substitutes.
* **Corn Tortillas:** The traditional choice for enchiladas. They have a slightly earthy flavor and hold their shape well when rolled. Look for tortillas that are soft and pliable. Warming them before rolling will prevent them from cracking.

## Troubleshooting

* **Enchiladas are soggy:** This can happen if the tortillas are too wet or if the sauce is too thin. Be sure to warm the tortillas before filling them, and avoid dipping them in the sauce for too long. If the sauce is too thin, simmer it for a few more minutes to thicken it up.
* **Shrimp is rubbery:** This is a sign that the shrimp has been overcooked. Be careful not to cook the shrimp for too long. They should be pink and opaque, but still slightly tender. Also, avoid overcrowding the pan when cooking the shrimp, as this can lower the temperature of the pan and cause the shrimp to steam instead of sear.
* **Sauce is too spicy:** If the sauce is too spicy, add a dollop of sour cream or a squeeze of lime juice to mellow it out. You can also add a pinch of sugar to balance the flavors.
* **Enchiladas are dry:** This can happen if they are baked for too long. Keep a close eye on them while they are baking, and remove them from the oven as soon as the cheese is melted and bubbly.
* **Tortillas are cracking:** This is a sign that they are not warm enough or they are too dry. Warm them thoroughly before filling them, and if they seem dry, lightly brush them with oil or water before warming.

## Final Thoughts

Shrimp Enchiladas Suizas are a truly special dish that is sure to impress your family and friends. With their creamy, tangy sauce, succulent shrimp, and warm tortillas, they are a delicious and satisfying meal. While they may seem a bit intimidating to make, this detailed recipe breaks down the process into manageable steps, making it easy for anyone to create this culinary masterpiece at home. So gather your ingredients, put on some music, and get ready to enjoy a taste of Mexico!