Caldo de Camaron
This Caldo de Camarón is comforting, packed with fresh shrimp flavor, and loaded with spices and veggies.
Ingredients
- 5 chile guajillo
- 3 Chile arbol
- 3 large Roma tomato’s
- 3 garlic cloves
- half of a white onion
- corn on the cobs
- 2 Serrano peppers
- cilantro
- carrots
- cabbage
- 3 calabaza squash
- seasonings shrimp bouillon, black pepper, salt, cayenne pepper, oregano, tomato bouillon, garlic powder
- 2 lbs shrimp my shrimp had the tails on bc it brings out more flavor but tail off is fine too
- optional for garnish: lime chopped cilantro & onion
Instructions
- Preheat the Oven: Set your oven to 350℉.
- Prepare the Filling: In a bowl, combine the chicken, 1 cup of cheese, green chiles, sour cream, salt, and pepper. Mix until well blended.
- Prep the Baking Dish: Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Heat the Enchilada Sauce: In a small pot, bring the enchilada sauce to a boil over the stove.
- Assemble the Enchiladas: Working one tortilla at a time, dip it into the hot enchilada sauce to coat. Add 2–3 tablespoons of the chicken mixture to the center of the tortilla, roll it tightly, and place it seam-side down in the prepared baking dish. Repeat until the dish is full.
- Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the remaining cheese over the top.
- Bake: Place the dish in the oven and bake for 25–30 minutes, until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve warm. Enjoy!
Tried this recipe?Let us know how it was!