Recipe and photo courtesy of California Milk Advisory Board*
Makes 10 enchiladas
2 c. Real California Crema Mexicana
3 chipotle chiles in adobo plus 2 tablespoons adobo sauce
½ c. white onion, chopped
2 t. garlic salt, divided
1 t. cornstarch
1 T. olive oil
1 lb. raw, medium-sized shrimp, tails removed, peeled and deveined
3 T. vegetable oil
10 corn tortillas
⅓ c. Real California Cotija cheese, crumbled
2 T. fresh cilantro, chopped
⅓ c. red onion, chopped
Combine crema, chipotle chiles, adobo, onion, 1 teaspoon garlic salt, and cornstarch in a blender. Blend until smooth. Set aside.
In a large sauté pan, heat oil over medium heat. Add shrimp and season with remaining garlic salt. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from pan.
Add chipotle mixture to pan; cook, stirring frequently, for 3 minutes or until mixture thickens.
Heat vegetable oil in a large pan. Lightly fry each tortilla for 30 seconds on each side. On a plate, place 4-5 shrimp on each tortilla and roll. Arrange in a serving platter seam side down. Pour heated chipotle crema over rolled tortillas. Top with cotija, cilantro, and red onion. Serve warm.
*Recipes developed by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry