Ingredients:

  • 8 corn tortillas
  • 1 cup cooked shrimp, chopped (240g)
  • 1 cup cooked white fish (like cod or tilapia), flaked (240g)
  • 1 cup cream cheese, softened (240g)
  • 1 cup shredded cheddar cheese (120g)
  • 1/2 teaspoon garlic powder (2g)
  • 1/2 teaspoon paprika (2g)
  • Salt and pepper to taste
  • 1 cup tomatillos, husked and quartered (around 150g)
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh cilantro, chopped (20g)
  • 1 tablespoon lime juice (15ml)
  • 1 teaspoon olive oil (5ml)
  • 1/2 cup sour cream (120g)
  • Extra cilantro for garnish

Instructions:

  1. Boil tomatillos until soft (about 5-7 minutes). Blend tomatillos, jalapeño, cilantro, lime juice, and oil until smooth. Season with salt.
  2. In a mixing bowl, combine shrimp, fish, cream cheese, garlic powder, paprika, salt, and pepper. Mix until well blended.
  3. Preheat the oven to 350°F (175°C). Warm tortillas slightly to make them pliable. Spoon filling into each tortilla, roll them up, and place seam-side down in the baking dish.
  4. Pour the green sauce over the enchiladas, spreading evenly. Sprinkle with cheddar cheese. Bake for 25-30 minutes until bubbly and golden.
  5. Top with sour cream and garnish with fresh cilantro.