|2 servings||calories per servings 790||protein serving 44 g||carbs per serving 61 g||total fat per serving 44 g|
"You may not realize that not all enchiladas are rolled. In fact, in West Texas and throughout New Mexico, you also find them stacked, with layers of filling between tortillas similar to Italian lasagna. The original stacked enchiladas were a celebration of the chili sauce into which the tortillas were dipped, with only cheese and chopped onions sprinkled in between them. But over time, the fillings became more varied to include anything from shredded chicken to sautéed spinach and mushrooms. Personally, I like the briny flavor and tender texture of shrimp layered into the mix." ~ from Ford Fry’s new cookbook, Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
|Nutrition Facts||/ Per Serving|
|Total Fat||44 g|
|Saturated Fat||15 g|
|Trans Fat||0 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Heat oven to broil.
• Peel and slice garlic.
• Quarter onion. Finely chop 1 quarter. Slice 1 quarter. Save remaining onion for another use.
• Pick and chop cilantro.
• Discard jalapeño stem and seeds. Chop flesh.
• Discard shrimp tails. Finely chop flesh.
• Place a saucepan over medium-high heat. Add 2 tablespoons cooking oil. When oil is hot, add chopped onion, garlic, jalapeño, cumin, cloves and 1/4 teaspoon kosher salt. Cook, stirring, until onion is translucent, 3-4 minutes.
• Add tomatoes, adobo chile (using the whole amount will yield a somewhat spicy dish; use less if you prefer), bouillon and 1/4 cup water. Simmer, stirring occasionally, until liquid begins to reduce, 3-4 minutes.
Using an immersion blender, blender or food processor, puree mixture until smooth. Return mixture to saucepan.
• Reduce heat to medium-low. Add shrimp. Cook, stirring, until shrimp is just pink, about 2 minutes.
• Remove pan from heat. Fold in half of cilantro. Taste and adjust seasoning as desired with kosher salt. Cover to keep warm.
• Place a deep skillet over medium-high heat. Add 1/2 inch cooking oil.
• When oil is hot, using tongs, dip 2-3 tortillas into oil until softened, a few seconds. Transfer to a paper towel-lined plate.
• Repeat with remaining tortillas. Cover to keep warm.
• Spread 1 tablespoon shrimp sauce in the bottom of a baking dish.
• Add 2 tortillas, side-by-side. Top with 1/3 of remaining shrimp sauce and 1/3 of cheese.
• Repeat layering tortillas, shrimp sauce and cheese.
Place dish 6-8 inches below broiler. Broil until cheese is melted and golden, 3-5 minutes.
While enchiladas broil, halve, pit and slice avocado.
• Divide enchilada stacks between 2 plates.
• Serve with avocado, sliced onion and remaining cilantro. Enjoy!
Texas-born and bred, Ford Fry studied at the New England Culinary Institute in Vermont before settling in Atlanta. He now has 16 acclaimed restaurants in Atlanta, Houston, and Charlotte, including the beloved Tex-Mex spot Superica, plus four restaurants set to debut in Nashville in 2019. A James Beard Award semi-finalist for Outstanding Restaurateur since 2013, Fry has won Eater's Empire Builder of the Year, Esquire’s Best Restaurants in America, and the Georgia Restaurant Association's Restaurateur of the Year.Learn More...