Definitely a keeper!

patrisk2007 - August 14, 2007 02:28:38 PM PST

This recipe was delicious and easy! It was a hit with the whole family and my kids requested that it become a regular household meal. I served it with a side of homemade Mexican rice. The only thing that I would change to make it even better would be to use 18 corn tortillas instead of 12 (so that you end up with a middle layer of tortillas) and to spread the filling between the two inner layers. This would give the enchiladas a little more texture and support for the filling. A spoonful of red salsa on each serving would also add more color and additional flavor if desired.

34 of 35 found this review helpful.

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EXCELLENT

sassysensationalsecure - August 27, 2007 07:55:53 AM PST

My honey and I really enjoy this recipe. I served it with Spanish Rice and Black Beans. I also top the enchiladas with sour cream and salsa. Very Good, I agree with one of the previous reviews, If you use 18 corn tortilla, rather than the 12 the recipe call for it comes out alot better!!


ENJOY

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Use mashed pinto beans instead of refried

tennischica - August 15, 2007 12:07:53 PM PST

I am going to try this recipe out tonight, but I wanted to mention that if you buy pinto beans, just mash them instead of getting refried beans.
Less sodium and calories that way.

26 of 31 found this review helpful.

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will definitely make it again

svshenoi - August 17, 2007 07:58:45 PM PST

i only had fresh green chilis not canned ones and only red (chunky) salsa and used ~2cups of corn. delicious. my husband isn\'t a big mexican food fan, but he wanted more of this dish....

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So fast and EZ

jodilax2 - August 14, 2007 11:02:34 AM PST

I thought i would be putting this together for awhile or so but it was quick! My husband loved it as well. I would recomend it to everyone! Love it so much!

14 of 14 found this review helpful.

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GREAT

Sexy Tiger - January 17, 2008 11:56:28 AM PST

I loved this recipe. I know it add a few extra calories, but sour cream on top added more flavor. Also I added a little taco seasoning the second time for more of the mexican flavor.

5 of 5 found this review helpful.

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Amazing!!!!

Ashley M - September 4, 2007 02:28:29 PM PST

loved it! i cooked it for my boyfriend and his family and it was a huge hit. they loved it and so did i. i didnt have my measuring cups so i eyeballed it and it came out excellent. i also agree 18 tortillas work perfect.

5 of 5 found this review helpful.

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Deee-lightful

blaquechick00 - August 30, 2007 10:59:05 AM PST

I enjoyed this recipe. I used 18 corn tortillas instead of 12. I also topped it with sour cream, fresh diced tomatoes and green onions. I had to take some to work for lunch! The best enchiladas I tasted!! Thanks for the recipe.

5 of 6 found this review helpful.

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This recipe is a keeper

Adriana M - November 5, 2007 03:14:51 PM PST

This dish was very easy to make and delicious. I would add some more shrimp because you really couldn\'t taste it. Next time I\'ll try rolling the tortillas stuffed with the shrimp instead of layering.
Nice presentation also !!!

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SOOO GOOD!

moluvzval - October 2, 2007 11:08:18 AM PST

THIS RECIPE IS SOOO GOOD! I MADE IT FOR DINNER AT MY MOTER IL LAWS AND EVERY ONE LOVED IT! IT WAS PERFECT! THE SHRIMP GAVE IT SUCH A GOOD KICK. I MADE SOME MEXICAN RICE ON THE SIDE. PUT SOUR CREAM ON TOP AND UMMUMMMM!

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Everybody Loved It!!!

ballabuilders - September 11, 2007 07:22:11 AM PST

I took a chance and tried this for the first time with dinner guests. Everyone loved it! It was also a perfect dish for one of my "dieting" guests. This is a recipe that I will keep for a long time. I also plan to try it using chicken instead of shrimp.

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Quick and fantastic

Megan G - August 26, 2007 04:07:07 PM PST

This recipe is so simple and fast - and so delicious! I also added more corn into the recipe, and cut down the number of tortillas (I didn\'t have enough tortillas left to use as many as the recipe called for) - I was worried that less tortillas might mean that it would turn out soggy, but no! It took me less than 10 minutes to prep. Also is still good when reheated.

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Yummy variations

Sk8n Chef - April 23, 2008 11:59:04 AM PST

This would also work well with a firm white fish (such as cod) or even scallops for a nice variation for those who are watching their cholesterol.

3 of 3 found this review helpful.

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Easy and Awesome

Daniel K - January 8, 2008 03:59:13 PM PST

I have made this dish several times for my friends and family. I would agree with sever of the reviews in adding my tortillas and a little more sauce. Also let it sit for 5-10 minutes afte you pull it out of the oven. This allows the sauce to set a little and helps with presentation. I also added diced bell peppers and onion to the sauce mix.

3 of 3 found this review helpful.

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This dish is the best....

alelovesnoe - April 27, 2008 07:05:18 AM PST

You must defenitly try this dish its easy, delicious, and fast, and best of all it lets you make dinner and enjoy it with your family without having to get up for anything else.

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New way to use chili beans

william t - April 16, 2008 07:35:40 AM PST

i was putting this together and did not have a can of refried beans, so i used a can of ranch style beans, i drained the beans and placed in blender ,blended until they were smooth,and use this for the bean filler, you can also use a can of chili beans, once you try this you will never use refried beans again.. be sure and drain the beans before blending....

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Everyone loved it

jillb126 - November 1, 2007 03:41:38 PM PST

This dish is very easy, economical and tasty. A big hit. We will certainly be making this a lot more. I would agree with others here that you should serve it with mexican rice and / or a salad.

2 of 2 found this review helpful.

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Shrimp Enchiladas Verde with a twist

bigskyguy46 - November 29, 2007 01:15:18 PM PST

After trying the Shrimp Enchiladas Verde last night I thought I would say a few words. Being born and living in the Southwest I\'m very critical of Mexican recipes.I\'m very partial to Mexican border town inspired foods.There is a huge difference between border food and Interior Mexican food i.e.Mexico City.v.s.Nogales Sonora.
I found the flavor of this recipe to be very good.I did make a couple of small changes.I added onion (both white and scallions) plus about 1 halve tsp.chopped jallepeno\'s for spice to the shrimp mixture.I\' m also not a fan of corn so I left it out.I also used fresh cooked Jumbo shrimp from the butcher at the grocery.
In preperation I used Corn Tortillas.In a skillet pour about 1 inch of oil.Heat to med high.In a large saucepan pour two cans of green enchilada sauce keep on low heat.Using tongs,run each tortilla through the hot oil very briefly.Shake oil off then dip into the green sauce then into the baking dish.Following the remaining directions.

The dish needs to sit and settle for approx. 20 to 30 mins.before serving. Otherwise it\'s very soupy.I think the next time I\'ll try rolling them in the traditional fashion.

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Fast and Easy =).

jg - April 7, 2008 01:26:05 PM PST

This is a great meal to make if you want to make something fast and easy without dining out. At first, I was unsure how it would come out. But surprisigly, it was really good. Like another person who commented, I used whole beans instead of refried beans and served it with fresh tomatoe, avocado, and sour cream. Also, I used on can of diced green chiles instead of two. Instead I used medium salsa verde, to kick up the flavor. I agree with two other comments to use a couple more tortillas and also served it with Mexican rice. =)

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Not bad with some spicing up

Liz - April 3, 2008 01:53:46 PM PST

This was super easy to make although I spiced mine up with the following substitutes:
-used the seasoned frozen mexican blend of corn, black beans, etc
-replaced the green chilis with about 2-3oz of diced jalapanos
-used jalapano-spiced refried beans
-used a bottled green enchilada verde
-topped with fat-free sour cream

I did 2 layers of beans and shrimp mix instead of one. Mine also needed an extra 10-15 minutes or so of cooking.

Not very good the next day though...very dry and so share it with others the day you make it!

2 of 3 found this review helpful.

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CAN

dreeves_hampton - January 7, 2008 07:51:24 AM PST

My fiance is a very PICKY EATER, and I got him to try this recipe. It was so easy. I used extra shrimp and 18 tortillas instead of 12 for consistency. He liked it alot. It surprised me. I put sour cream on mine and it tasted fantastic. I reheated it the next day for dinner and it taste just as great. The consistency was actually better. I will try this recipe again. Next time my fiance wants to try it with beef instead. Him and I both agree that it would taste even better.

2 of 3 found this review helpful.

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Delicious!

smlongoria - August 23, 2007 02:26:29 PM PST

The picture looked so good that I decided to try the recipe. No regrets just as delicious as it looks!!!

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Very easy

venturapier2007 - May 1, 2008 01:49:13 PM PST

For a single guy this was easy to make but then I know how to cook so no big deal. Would I make it for a guests - no. Tasted a lot better when its cooked for the first time vs later on when you heat it up.Next time I will make some adjustments to it and I will try with the chicken and see what happens.

1 of 1 found this review helpful.

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What a great recipe!!!

Sunny - May 26, 2008 06:01:45 PM PST

Made this recipe today. So easy and quick. After reading most of the reviews, and the comment that the recipe was soggy, I think I solved that problem simply. After the pan is removed from the oven, let it sit for about 30 minutes or so. What looked "soggy" at first, wasn\'t so after I let it set. If you\'ve ever made a pan of lasagna, it has to set before it\'s cut, and this was the case for this recipe. The only things I will do differently next time is to cut back on the corn, and add more shrimp. I will make this one again and again.

1 of 1 found this review helpful.

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Pretty Good

smemery02 - April 11, 2008 04:10:28 PM PST

This was pretty good...didn\'t blow me away. It was quite easy to make, which was nice. Like others who reviewed it, I used more tortillas (total of 16, 8 on each layer). I liked it, but not enough to make it again.

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Awesome!

JMontenegro - April 11, 2008 10:21:09 AM PST

Easy to make and 16 tortilla is a great recommendation.

1 of 1 found this review helpful.

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Love it

Doc B - January 3, 2008 06:05:55 PM PST

I like to switch it up so I used black beans instead of refried. I also added some guacamole on he top and sprinkled it with scallions. Then made a side of arroz verde

1 of 1 found this review helpful.

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IT

l_pour_soi - November 19, 2007 11:48:43 AM PST

More people should learn about salsa verde (green sauce). It\'s absoultely my favourite type of sauce in Mexican cuisine and it goes well with so many dishes. The flavour is bright, might be a little spicy for those who like it on the milder side, but it\'s quite tasty. Try experimenting with that, and combine with freshly squeezed lime juice, onions, cilantro and you\'ll get real Mexican flavours, not that hard shell tacos, hamburger meat and watery "enchliada" sauce (the red one) stuff!

1 of 1 found this review helpful.

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REALLY GOOD

Amber Dragon - January 15, 2008 04:01:30 PM PST

I MADE THIS LAST NIGHT. IT CAME OUT GREAT. I WILL DEFINATLEY MAKE IT AGAIN.

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Mmmm-Mmmm Good!

kimberlyjackson105 - September 10, 2009 11:27:07 AM PST

This recipe was great. I would use more tortillas than suggested. This will certainly be a regular dinner for my household. I will even start substituting the shrimp for other items (diced chicken or turkey).

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