Photo: Greg Dupree; Styling: Audrey Davis

YieldsServes 4

Making enchiladas the traditional way--filling each tortilla and rolling it up--is a bit of a project for a weeknight. This quicker version brings enchiladas to the table faster with no loss of flavor.

Wine pairing: Quivira 2015 Sauvignon Blanc (Sonoma County; $17).

How to Make It

Step 1
1

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Step 2
2

Bring 6 cups water to a boil. Add tomatillos and boil until skins soften, about 6 minutes. Using a slotted spoon, transfer to a blender. Add onion, jala­peño, cilantro sprigs, sour cream, 1 tbsp. lime juice, and 1/2 tsp. salt. Process until smooth.

Step 3
3

Transfer sauce to a wide, shallow bowl. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with about 8 shrimp and sprinkle with about 3 tbsp. cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts and shrimp turn pink, about 10 minutes.

Step 4
4

Meanwhile, toss together cabbage, cilantro leaves, oil, and remaining 1 tsp. lime juice and 1/4 tsp. salt, then spoon onto enchiladas. Serve with lime wedges and remaining tomatillo salsa.

Ingredients

 12 ounces tomatillos, husked and rinsed
 1/2 medium white onion, quartered
 1 jalapeño chile, halved
 6 cilantro sprigs plus 1/4 cup loosely packed leaves
 2 tablespoons sour cream
 1 tablespoon plus 1 tsp. fresh lime juice
 3/4 teaspoon kosher salt, divided
 12 (6 in.) corn tortillas
 1 1/2 pounds raw medium shrimp, peeled and deveined
 8 ounces jack cheese, shredded (about 2 cups)
 2 cups finely shredded green cabbage (from 1 head)
 1 teaspoon extra-virgin olive oil
 1 lime, cut into wedges

Directions

Step 1
1

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Step 2
2

Bring 6 cups water to a boil. Add tomatillos and boil until skins soften, about 6 minutes. Using a slotted spoon, transfer to a blender. Add onion, jala­peño, cilantro sprigs, sour cream, 1 tbsp. lime juice, and 1/2 tsp. salt. Process until smooth.

Step 3
3

Transfer sauce to a wide, shallow bowl. Dip 4 tortillas, one at a time, in sauce to coat, and place in a single layer on prepared baking sheet. Top each tortilla with about 8 shrimp and sprinkle with about 3 tbsp. cheese. Repeat layers once. Top each stack with remaining tortillas and cheese. Bake until cheese melts and shrimp turn pink, about 10 minutes.

Step 4
4

Meanwhile, toss together cabbage, cilantro leaves, oil, and remaining 1 tsp. lime juice and 1/4 tsp. salt, then spoon onto enchiladas. Serve with lime wedges and remaining tomatillo salsa.

Stacked Shrimp Enchiladas