Shrimp Enchiladas
Preheat oven to 350 F
Filling
1 1/2 cups parboiled shrimp, cut into 1/2 inch bits
1/4 cup finely chopped onion
1 rib celery, finely chopped, with a few bits of fresh leaf in the mix
2 cloves garlic finely chopped
fresh corn chopped off the cob
salt and pepper
1/2 tsp fish sauce (yep!)
a pinch of ground cumin
Heat 1-2 tbs olive oil in a large skillet, until shimmering. Saute the aromatics until moist, then add the shrimp and corn. Saute further until the corn is mostly cooked--it should hold together slightly.
Execution
12-14 corn tortillas
1 1/2 cups warm red enchilada sauce--Hatch is good, homemade is better.
6-8 ounces grated jack cheese
More olive oil.
Saute all the corn tortillas in olive oil, just until warmed through--they will be too hot to handle, so use tongs. Stack the tortillas in an 8x14 inch baking dish--ceramic is best, but metal will do. Let the tortillas cool just a bit.
Fill each tortilla with 2-3 tbs filling, and 1 tsp (just a pinch) of cheese. Roll the tortillas loosely around the filling and line the enchilada side by side, right up next to each other. Smear with enchilada sauce, adding just a little water if you feel like it. Cover with the remainder of the cheese, and bake 15-20 minutes.
Serve hot with refried beans, salad, and a cold beer, if you like.
