Ingredients

• 1.5 pounds fresh tomatillos , husks removed
• 1 bunch fresh cilantro , stems trimmed
• 1 small onion , quartered
• 3 medium fresh jalapeno peppers , stems removed
• 3 greens onions , chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
3. 3 Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
4. 4 Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
5. 5 Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
6. 6 Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
7. 7 Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Nutrition per serving