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Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips


Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips Recipe

Ingredients:
  • 1/2 teaspoon cumin seeds
  • 1 pound parsnips, peeled, cut into 1/2-inch cubes
  • 12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
  • 1/2 red onion, sliced (about 1 1/2 cups)
  • 5 tablespoons vegetable oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon coarse kosher salt
  • 1 large garlic clove, peeled
  • 1 small jalapeño chile, halved, seeded
  • 2 cups coarsely chopped fresh cilantro
  • 1 cup chopped green onions (about 6)
  • 1 4-ounce can diced green chiles (preferably fire-roasted), drained
  • 2 cups purchased salsa verde or mild tomatillo salsa
  • 1/2 cup crema mexicana, crème fraîche, or sour cream, divided
  • 8 ounces cooked peeled deveined shrimp, coarsely chopped
  • 12 5 1/2- to 6-inch-diameter corn tortillas
  • 8 ounces crumbled queso fresco or feta cheese (about 2 cups)
Directions:
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