Red shrimp enchiladas (Enchiladas rojas de camarón) from Nopalito: A Mexican Kitchen (page 167) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crema

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on September 07, 2021

    I used high-quality pliable store-bought tortillas so even though these enchiladas were great they could have been even better.

  • Poopyloop on August 23, 2020

    I thought this was ok but wouldn’t rave about it. Despite all the chilli it didn’t have any kick to it. Wouldn’t make again.

  • boopity on May 13, 2019

    Absolutely delicious. Made it vegetarian by using vegetables in the taco.

  • kitchenclimbers on July 07, 2017

    So good! I couldn't find mulato or guajillo chiles for the salsa so I used all anchos and a couple of Árbol chiles for some heat. Still delicious although I do want to try it with the correct chiles. I used store bought tortillas instead of making my own.

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