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Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana


Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana Recipe

Ingredients:
  • 4 tablespoons olive oil, divided
  • 2 1/2 pounds tomatillos,* husked, rinsed
  • 4 large fresh poblano chiles,* halved lengthwise, cored, seeded
  • 4 unpeeled garlic cloves
  • 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
  • 1 cup (packed) chopped green onions
  • 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
  • 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon ground cumin
  • 12 5 1/2-to 6-inch-diameter corn tortillas
  • 12 ounces crumbled Cotija or feta cheese, divided
Directions:
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