Name: Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
Yield: Makes 6 servings
Ingredients: 4 tablespoons olive oil, divided; 2 1/2 pounds tomatillos,* husked, rinsed; 4 large fresh poblano chiles,* halved lengthwise, cored, seeded; 4 unpeeled garlic cloves; 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish; plus additional for garnish; 1 cup (packed) chopped green onions; 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish; plus thinly sliced red onion rounds for garnish; 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds); 2 tablespoons chopped fresh oregano; 1 teaspoon ground cumin; 12 5 1/2-to 6-inch-diameter corn tortillas; 12 ounces crumbled Cotija or feta cheese, divided

Image may contain Plant Food Burger Dish Meal Fruit and Avocado

Shrimp And Cotija Enchiladas With Salsa Verde And Crema MexicanaPhoto by Maria Robledo

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Recipe notes

See Related Recipes and Cooking Tips

9 Enchilada Recipes for a Crowd
This classic Mexican dish is always a hit.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Recipe notes

9 Enchilada Recipes for a Crowd