Ingredients:

  • 1 pound (450g) medium shrimp, peeled, deveined, and chopped
  • 1 pound (450g) flaky white fish (cod, halibut, or tilapia), cut into ½-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (about ½ cup or 75g)
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) sour cream
  • ½ cup (50g) shredded Monterey Jack cheese
  • ¼ cup (25g) shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)
  • 1 pound (450g) tomatillos, husked and rinsed
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1-2 jalapeños (depending on heat preference), seeded
  • 1 cup (240ml) chicken broth
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • 6 corn tortillas (6-inch diameter)
  • 1 cup (100g) shredded Monterey Jack cheese
  • Optional garnishes: sour cream, chopped cilantro, avocado slices

Instructions:

  1. Boil tomatillos, onion, garlic, and jalapeños.
  2. Blend with chicken broth, cumin, oregano, salt, and pepper until smooth.
  3. Sauté in a pan to deepen flavor.
  4. Sauté onion, garlic, and jalapeño (if using) in olive oil.
  5. Add shrimp and fish; cook until just cooked through. Don't overcook, or it'll be rubbery!
  6. Stir in cream, sour cream, cheese, cilantro, lime juice, and seasonings.
  7. Lightly heat tortillas (makes them more pliable, see Tip #1).
  8. Spoon filling onto each tortilla.
  9. Roll up tightly and place seam-down in the baking dish.
  10. Pour tomatillo sauce over the enchiladas.
  11. Sprinkle with remaining cheese.
  12. Bake until bubbly and cheese is melted and lightly browned.
  13. Garnish with sour cream, cilantro, and avocado (if desired). Serve immediately.