Shrimp Enchiladas With Guajillo Salsa Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

Steps:

• Pour boiling water over the ancho chiles in a bowl; cover and set aside 10 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until golden, about 3 minutes. Stir in the poblano and chopped garlic and cook until the poblano starts to soften, 3 minutes. Add 11/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low; cover and cook until the rice is tender, 20 minutes.
• Meanwhile, drain the anchos and remove the stems and seeds. Puree the anchos, smashed garlic cloves, 1/2 cup water, the tomato sauce, oregano, cumin, 1/4 teaspoon salt and a few grinds of pepper in a blender. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce is reduced, about 5 minutes. Stir in 1 cup water and the shrimp. Return to a boil and cook until the shrimp are opaque, about 5 minutes. Season with salt.
• Fluff the rice with a fork. Top each serving with the shrimp, sauce and desired toppings. Serve with the tortillas and lime wedges.

Steps:

• In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
• In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.