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Shrimp & Avocado Enchiladas in a Creamy Tomato Sauce

Pati Jinich
  • 480 minutes
  • Serves

INGREDIENTS

1 cup

Seafood stock

1 lb

Shrimp, medium

1

Avocado, ripe

1

Chives

1

Garlic clove

2

Serrano or jalapeno chiles

1 1/2

lbs Tomatoes, ripe

1/4 cup

White onion

1 tsp

Kosher or sea salt

1/2 tsp

Nutmeg, grated

3 tbsp

Canola or safflower oil

12

Corn tortillas

2 tbsp

Butter, unsalted

1 cup

Mexican cream

1/2 cup

Queso fresco