Creamy Hatch Chile Enchiladas
Tuesday was National Taco Day and I really wanted to go grab some fish tacos downtown, but the traffic was incredibly bad and my husband got home late. I looked through what I had on hand, looked up a few recipes, and decided to attempt a new dish. I have dairy and gluten allergies, so it can be a challenge to replicate a recipe with substituted ingredients. This dish was a home run, completely gluten and dairy free, and all organic. I didn’t use a recipe, so I’m estimated on amounts. Cheers! Ellie
1 lb shrimp, raw and shell on (I used large Gulf shrimp, also keeping the shell and tail while cooking will yield less dry shrimp at the end)
1 can coconut milk (you need the full fat canned kind, not the refrigerated kind)
Hatch chile enchilada sauce (you can buy it or make it yourself)
1 jalapeno, chopped (I leave seeds in because I like the extra heat)
1 yellow onion, chopped
Jalapeno almond cheese (again, you can make this or buy it), grated
Garlic (I use the pre-chopped, refrigerated kind, but you can use fresh, probably 2-3 cloves)
Corn tortillas (I have made enchiladas with jicama tortillas, the taste is fine but I don’t like the crunch!)
Refried, borracho, or your favorite kind of beans
- Preheat oven to 350
- In a large pan, cook the garlic, about half of the onion, and jalapeno on medium heat.
- Add about a half cup of the coconut milk to the pan (when you open the coconut milk, it will be solid on top and liquid on the bottom, so empty it into a bowl and whisk until thick)
- Add about a quarter cup of enchilada sauce and a spoonful of the salsa
- Cook this to a thicker reduction. I used a whisk, and would stir when I saw bubbles around the sauce.
- Toss in your shrimp, along with another half-quarter cup of milk and a few spoonfuls of enchilada sauce. Cook that, stirring often, until the shrimp are done (pink instead of opaque)
- I ladeled out the shrimp to remove their tails and shells, added more milk, salsa and enchilada sauce and turned up the heat to just medium high (closer to medium than high). I once again made the reduction of the sauces so it was thicker to be able to cover the entire pan of enchiladas.
- After the thicker cream sauce is ready, pour most of it into a cup, leave a few tablespoons in the pan. Dump the shrimp back in and toss to coat in the sauce you left in the pan.
- Pour a little cream sauce in the bottom of your baking dish, enough to just cover the bottom.
- Heat your tortillas and enchilada sauce (the canned one, not the one you just made), dredge the tortillas through the enchilada sauce. Scoop a couple spoonfuls of beans into each tortilla, spoon 4-5 shrimp into each tortilla, roll and place seam down in your baking dish.
- Once your dish is chock full o’ enchiladas, pour your cream sauce over the top. Top all that with the grated almond cheese.
- Cover and back for 15ish minutes. I used a glass dish with glass lid, so I kept the lid on for 15 or so minutes, then took it off, and kept it in the oven until the sauce is bubbling and cheese is melty.
- Let sit for a few minutes, until the sauce isn’t bubbly. Enjoy!!!!!!!!!!!!!!!!!!!
- PS- I paired this with an Austin EastCider and it was amazing:) Cheers!
- Photo credit: Freeimages.com/Irina Naumets