Shrimp Enchiladas in a Rich Tomato Sauce

Name: Shrimp Enchiladas in a Rich Tomato Sauce
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Ingredients: 1 1/2 pounds medium shrimp; 5 sprigs fresh parsley; 2 garlic cloves (peeled); 3 to 4 bay leaves; 1 teaspoon kosher or sea salt (divided, or to taste); 1 1/2 pounds ripe tomatoes; 1 to 2 serrano or jalapeño chiles (to taste); 4 scallions (trimmed and coarsely chopped); 1/2 teaspoon grated nutmeg; 3 tablespoons canola or safflower oil (divided); 1 cup Mexican cream (Latin style crema, or heavy cream, plus a bit more for garnish); 12 Corn tortillas; 2 tablespoons unsalted butter; 4 scallions (trimmed and light green and white parts thinly sliced); 1 ripe avocado (halved, pitted, meat scooped out and sliced); 2 ounces queso fresco (farmer’s cheese or mild feta, crumbled (½ cup))

Entomatadas con Camarones

Recipe Yield

6 Servings

Cooking time

1 hour 25 minutes

Rate this recipe

4.65 from 14 votes

Ingredients

For enchiladas:

1 1/2 pounds medium shrimp
5 sprigs fresh parsley
2 garlic cloves peeled
3 to 4 bay leaves
1 teaspoon kosher or sea salt divided, or to taste
1 1/2 pounds ripe tomatoes
1 to 2 serrano or jalapeño chiles to taste
4 scallions trimmed and coarsely chopped
1/2 teaspoon grated nutmeg
3 tablespoons canola or safflower oil divided
1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
12 Corn tortillas
2 tablespoons unsalted butter

For garnish:

4 scallions trimmed and light green and white parts thinly sliced
1 ripe avocado halved, pitted, meat scooped out and sliced
2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

To Prepare

Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.
Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).
Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.
Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.
To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.
Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

Comments

143comments inShrimp Enchiladas in a Rich Tomato Sauce

Heather

Feb 20

Made this tonight and it was absolutely delicious! It’s not tomato season so I used good quality canned plum tomatoes and added a little oregano, but otherwise made exactly as written. This will definitely get made again. Thank you for sharing such wonderful recipes with us!

1. Pati Jinich
  
  Feb 29
  
  So happy you liked the enchiladas Heather, thanks to you for following!
  
Rosa Elva Arroyos

Feb 20

Have to try this. I love what you cook.

1. Pati Jinich
  
  Feb 27
  
  Thanks so much Rosa!
  
Tommy Smith

Jan 10

I just love everything you cook you have taught me somuch thank you

1. Pati Jinich
  
  Jan 14
  
  Thanks to you Tommy!
  
Patrick C.

Aug 26

So delicious, a restaurant quality dish! The sauce could practically act as a spicy shrimp bisque it’s so amazing.

Made the shrimp stock and sauce in the morning which made putting the dinner together a relaxing breeze over drinks.

And now I have shrimp stock in the freezer for future risotto’s, pastas and more enchilada sauce!

Every dish of yours I make teaches me new techniques or ways of thinking about flavors, and your salsa verde is finally the sauce that matches my favorite Phoenix taco shops. Thanks Pati!

1. Pati Jinich
  
  Sep 04
  
  Yay! Thanks so much Patrick, so happy you liked these recipes!
  
Ann B

Aug 25

I love when I see all your recipes…I have Type II Diabetes and CKD. If you are able, it would be so kind if you started posting Nutritional Labels to your recipe. I would really appreciate it.

1. Pati Jinich
  
  Sep 04
  
  Thanks so much for the suggestion Ann, noted! Un abrazo.
  
Julieta (Julie) Pontecorvo

Apr 27

I made these enchiladas this evening with my husband, granddaughter and her friend.
It was a hit! Everyone said there were delicious!
I’ll make it again for the rest of my family.

I follow some of your recipes and they are all yummy.
Thank you, so much for sharing your recipes and tips you give.

1. Pati Jinich
  
  Jun 05
  
  Thanks to you Julie, so happy to hear everyone approved and enjoyed these enchiladas 😉
  
Bob G.

Apr 20

I’d saved this recipe from a newsletter a few months ago and I just made it tonight… and I totally messaged it up. I didn’t have crema so I substituted sour cream but I even forgot that until after plating so added a dollop to the serving plates. I couldn’t find the nutmeg grinder so I used powdered. I also found that I only had 11 ounces of shrimp and less than a pound of ripe tomatoes (and these were Roma tomatoes). So I improvised a bit by using some grape tomatoes and tried to scale the recipe to the amount of shrimp I had on hand. I also heated the tortillas to almost crispy in oil (I discovered that I apparently lost my comal during one of my cross country moves and it was too late to replace since I was in process for tonight’s dinner) so I made the enchiladas New Mexico style (stacked). And you know what? These still turned out amazing! Thank for the recipe and the inspiration! I think anyone would have to try far harder to screw this up than I did (actually I wasn’t trying to screw it up, it’s just my M.O. I guess) and have it turn out less than spectacular! Everyone should try this (unless allergic to shellfish, but maybe sub some firm white fish like cod, or heck boiled Sheep’s Head) because it really is that amazing! And I bet if people follow the directions their results will probably be even more astounding.

BTW – I love your shows on PBS, especially the series documenting the symbiotic relationships between the US and Mexico border towns.

1. Pati Jinich
  
  Jun 06
  
  Hahaha, thanks for sharing Bob, one of those days when nothing else could go wrong, right? You made me laugh… and thanks for tuning in Pati’s Mexican Table and La Frontera, yay!
  
Ellie

Jan 19

I’ll be 81 next week. I love your recipes. I just made the shrimp enchiladas in red sauce. It was soooo good. I will definitely make it again. 🥰💞

1. Pati Jinich
  
  Jan 29
  
  Yay Ellie, so glad you loved these enchiladas!
  
Anonymous

Oct 06

This sounds soo good. I’ll be making this .thks u soo much. Just love u girl. ❤️

1. Pati Jinich
  
  Oct 24
  
  Enjoy! 😉
  
Gary M.

Sep 14

I couldn’t believe how good this was! I never tasted the creamy tomato sauce before. Since there is only two of us, I halved all ingredients but we ate the whole thing with two tortillas each. I was thinking that we’d have enough for another meal but I was wrong. It was so good we ate it all! we ended up scraping any remaining sauce from the pan with tortilla chips! Thanks Pati!

1. Pati Jinich
  
  Sep 21
  
  Yay, I can totally see you doing that from the bottom of your pan 🙂
  
Leticia Duran

Aug 20

All your recipes are delicious and I enjoy them a lot.
Thank you so much!!!

1. Pati Jinich
  
  Sep 05
  
  So glad to hear, thanks to you Leticia!
  
Gay Attebury

Jul 28

I am so in love with ALL your recipes and your sweet and loving boys!
Thank you so much for sharing such well written and explained recipes!
The pibil is to die for!!! A coworker sells grilled pibil every year and would not share the orange ingredient with me! You did!! Im telling everyone that will listen. Now, off to huy all your cookbooks! Thank you so much

1. Pati Jinich
  
  Sep 11
  
  Aw, thanks to you, this is so sweet Guy! Enjoy cooking out of those books 😉
  
Michelle K.

Jul 01

I made this tonight. I made the entire sauce recipe, but I put half in the freezer as there are only two of us. I used 10 Oz of rotini pasta and one pound of shrimp with half of the called for cheese. I also took some liberties and added ground chipolte powder and cumin….oh my gosh, this is amazing. We will be having this a lot. I may even try with zucchini noodles to cut down on carbs. Such a great depth of flavor.

1. Pati Jinich
  
  Jul 18
  
  Awesome Michelle, such great ideas for left over sauce, yum!
  
Bo Wood

May 30

Hola Pati! Love this recipe as I do all of yours! Just returned from visiting relatives on the coast of South Carolina and made a point to bring back lots of fresh shrimp. Perfect for this recipe! I have your book Pati’s Mexican Table and frequently turn to it along with your TV shows to cure my Hispanic food cravings! Keep up the great work and muchas gracias mi amiga!

1. Pati Jinich
  
  Jun 04
  
  Gracias to you for the kind words Bo, enjoy that fresh shrimp in enchiladas or how about in this cocktail! http://patijinich.com/shrimp-cocktail-pacifico/
  
Dixie M. Roberts.

May 09

Your recipes look so yummy I just want to COOK!!!! AND. EAT!!!!

1. Pati Jinich
  
  May 13
  
  Hahaha, just like me! Un abrazo Dixie 😉
  
Karen Looney

May 06

I just can’t stop saving and making your recipes Pati! Love to watch you cook. I am a mom of three sons as well…even though all three sons are grown and live in their own, I still love to cook for them. I used to do just what I watch you do…called them to the kitchen to be my taster. We always LOVED dinner time with all 5 of us around the table. TODAY we have two daughters in law and two grand children PLUS grandbaby #3 is due to arrive later this month. We will have 10 around the table for family gatherings.

1. Pati Jinich
  
  May 13
  
  Thanks so much Karen and congratulations on your beautiful family, hugs to each one of you and to the baby #3 in a couple of weeks, how sweet!
  
Chen XueXi

May 04

05.05.2022. WLVTV2 luv the show! She Patti Jinich and her family are down to earth real people and funny, too. When she tours her home country of Mexico, there is alot to learn and a lot of new different things to see. Gracia. from Chen Xuexi.

1. Pati Jinich
  
  May 15
  
  Thanks to you for tuning in Chen, so glad you have been enjoying the show 🙂
  
Irene

May 01

I am going to make these for Cinco d meyo. Look absolutely delicious 😋

1. Pati Jinich
  
  May 15
  
  Yay Irene, did you make them? I hope you liked them as much as I do 😉
  
Norma Atkinson

Feb 26

Sounds delish; must try. I love your show and your travels to Mexico!.

1. Pati Jinich
  
  Feb 26
  
  Hope you’ll like these Enchiladas Norma, thanks so much!
  
Tom Ridge

Feb 09

Wow White Boy Washington State incredible my new #1 dish Thank you Pati I will try to save some for my wife😂

1. Pati Jinich
  
  Feb 10
  
  Please do, haha, and enjoy the Enchiladas together 🙂
  
Craig Brumfield

Jan 16

Hi Pati, everytime I make one of your recipes, it’s my new favorite. These are the best shrimp enchiladas I’ve ever had and my wife loved them too :). Happy New Year and keep up the great work sharing wonderful recipes, entertaining us with your shows and sharing your experiences across Mexico and other places. 🙂

1. Pati Jinich
  
  Feb 07
  
  Thanks so much for the feedback Craig, hugs to you and your wife 🙂
  
JW

Nov 01

I am anxious to try this, looks delicious. But I am puzzled about cooking the tomato/garlic/chile in water vs roasting/broiling. Wouldn’t charring the vegetables give more flavor?

PS: Thanks to you I now make my own corn tortillas — it will be fun to try them in this recipe.

1. Pati Jinich
  
  Jan 02
  
  By all means try charring your vegetables if you like it that way better JW. Glad to hear you are making your own tortillas and having fun!
  
janet lubin janetlubin@comcast.net

Sep 28

BUENO!!!

1. Pati Jinich
  
  Sep 28
  
  Yay!
  
alanlacy8@gmail.com

Sep 22

I’m making enchiladas this weekend. I’ve been a fan forever and now I’m going to impress my friends with this. Wow it looks great. Thank you Patti.

1. Pati Jinich
  
  Oct 05
  
  I hope everyone enjoyed the enchiladas Alan, thanks for giving this recipe a chance 😉
  
Carla Henry

Sep 20

I Love your recipes and watching your show, it brings back memories of the way my Nana used to cook God rest her soul ❤ thank for sharing your recipes 😊 they are so delicious you are so humble. God Bless you keep up your wonderful work 🙏. Thank you .

1. Pati Jinich
  
  Oct 04
  
  Thanks so much for your kindness Carla, always feel honored to bring back sweet memories of your loved ones 🙂
  
Claudia

Sep 19

I just bought head on shrimp because I dreamed of eating a yummy shrimp platter but did not have plans on the recipe, until I Just saw this episode and its PERFECT!! THANK YOU!! ITS A DEFINITE DO!!

1. Pati Jinich
  
  Oct 04
  
  Thanks Claudia! So glad you are planning to make these enchiladas, enjoy!
  
Lilian Carrera

Aug 21

Hola Pati the shrimp enchiladas are to die for it very good

1. Pati Jinich
  
  Sep 12
  
  Gracia Lilian 🙂
  
Angela Mancilla

Aug 20

Hola Pati,
I tried this recipe for the first time today, It was absolutely delicious!!! My husband loved it!!! I asked him if it was
a keeper. He said most definitely! I watch your show and enjoy watching your travels.
Te agradezco todas las recetas delicioso que nos enseñas. Me encantan tus explicaciones detallados de recetas. Tiene una hermosa familia y me encanta ver como les gusta lo que cocinas, claro
Cariñosamente!

1. Pati Jinich
  
  Sep 12
  
  Gracias a ti Angela, que alegria que a ti y a tu esposo les hayan gustado estas enchiladas, les mando un abrazote!
  
Michele

Aug 20

The sauce is simmering and is already delicious! Getting ready to press the tortillas. Can’t wait for dinner tonight.

1. Pati Jinich
  
  Sep 12
  
  Hope you liked them Michele, let me know!
  
Anonymous

Aug 20

Hola Patty,
Definitivamente voy a preparar tu receta, a mis hijos les encanta la comida internacional y son muy buenos degustadores. Mi hija Ashley también se irá al College en otro estado y mi hijo Brad a High School , él es mi versión de tu Juju. Soy peruana y me da mucho gusto que hallas visitado Perú.

1. Pati Jinich
  
  Aug 26
  
  Mil gracias por tu mensaje, ojala toda la familia disfrute de esta receta, un abrazo fuerte para todos!
  
Ricardo Vargas

Aug 20

So delicious everything you make is fantastic
I love all your recipes and watch your channel on tv every chance I get you are the best thank you for sharing your talent for the love of food.

1. Pati Jinich
  
  Aug 26
  
  Thanks so much Ricardo, this is very sweet of you 😉
  
Paul Chasco

Aug 20

Oh my goodness this looks super yummy. Will you be including this in a upcoming episode?
Thank you.

1. Pati Jinich
  
  Aug 26
  
  Hola Paul, this recipe was from Season 7 Episode 11: New York. You can actually stream it from Amazon Prime, enjoy!
  
Alma Carrizosa

Aug 19

Could this be layered and cooked as a casserole then topped with questions and put in the oven until it heats and the question melts?

1. Pati Jinich
  
  Sep 12
  
  I don’t see why not Alma, just be careful not to overcook the shrimp or they will become chewy, enjoy!
  
Claire Boyer

May 03

Pati, your shrimp enchiladas are SUPER YUMMY!! I will be making them for the third time in less than a month tomorrow and my husband and I can hardly wait :-). I have made six other recipes of yours and they have all been amazing!! I can’t wait to try more!!

I stumbled onto your show and now I rave about it to EVERYONE. I love your show because #1 You and your family, #2 Your food, #3 Showing us wonderful places in Mexico.

Thank you!

1. Pati Jinich
  
  May 07
  
  You are incredible kind and made my day with your comments Claire, so happy you and your husband are enjoying what I do, thanks!
  
Paul H. Neja

May 02

With 1 and a half pounds of tomatoes shouldn’t the dish show red?

1. Pati Jinich
  
  May 10
  
  The tomato sauce itself is a deep rich color, but remember you mix it with a cup of Mexican Crema, that is why it goes down to a lighter color Paul 😉
  
2. Angelica
  
  Sep 23
  
  Keep in mind that the tomatoes must be very ripe in order to get a more colorful and flavorful sauce. This recipe is AMAZING!!! My family and I love it!
  
Loretta W.

Apr 11

I have a great curiosity about food and like to try recipes from different countries. Much as I love Mexican food, I was never really sure I could make it well. This recipe was such an encouragement as it turned out super! Thanks for making the cuisine so accessible to this home cook. I will definitely keep putting more of your recipes on our dinner table.

1. Pati Jinich
  
  Apr 11
  
  So glad you decided to give my recipes a try Loretta, thank you so much. Keep cooking and having fun 😉
  
Michelle In Michigan

Feb 12

Watching this episode right now on ifood.tv — we don’t have cable, but we get this on our smart tv. (I watch you on PBS, too!) I am making this for sure! It looks sooo delicious. Your son is so, cute — saying you can cook for him any time!

1. Pati Jinich
  
  Feb 15
  
  Thanks so much Michelle for the kind words, this episode is from few years ago, the kids have grown so much since then! But of course, still very cute 😉
  
Becky O

Jan 08

Delicious! I made this after my hubby and daughter saw the episode, and they rated it 5/5 stars! We told my daughter that we were going to start calling her Juju, as she is our tester.

1. Pati Jinich
  
  Jan 17
  
  🙂 🙂 Thanks so much Becky, un abrazo for you, your husband and your own Juju!
  
Don M Zimbelman

Jan 07

WOW, just stumbled onto your show and watched you make this recipe, so I looked up your site, there are so many recipes I am going to try!!!! Thanks so much for sharing your amazing food!!!

1. Pati Jinich
  
  Jan 08
  
  So very glad you found me Don! Have fun trying the recipes and let me know how they come out;)
  
Alicia

Dec 02

Thank you for inspiring me to cook, I love your TV show. I think I’ll ask Santa for one of your cooking books 😉
I will be making this recipe tonight 🙂

1. Pati Jinich
  
  Dec 02
  
  Thanks so much Alicia, you are very kind. Hope you enjoy the Enchiladas 😉
  
Christina G

Jul 13

This was yesterday’s Sunday dinner. Followed your recipe, it came out perfect! But I ran out of time to make your dessert…Chocolate Salami & Dulce de Leche mousse!!! Soooo next time I make this recipe…we are going to start with dessert 1st!!! Thank you for sharing your time & talents with us.

1. Pati Jinich
  
  Jul 14
  
  Great idea Christina, dessert should always come first 🙂
  
Anonymous

Jan 11

Took a while to prepare but delicious results

1. Pati Jinich
  
  Jan 12
  
  🙌
  
Lisa

Dec 01

Made these yesterday after watching the episode. Wow, these are amazing! No wonder your son wants you to make them often 🙂 We have leftover sauce and looking forward to using it to make shredded chicken enchiladas tomorrow. This is definitely my new favorite enchilada style sauce. Love, love, love your recipes. We have made so many and will never get tired of trying new ones.

1. Pati Jinich
  
  Dec 04
  
  Chicken enchiladas with this sauce will be great!
  
Debbie B.

Nov 30

Hi,
Where can I find the nutritional information for this recipe?
Thank you.

1. Pati Jinich
  
  Dec 02
  
  I don’t track the nutritional information…
  
Sally

Nov 12

Thank you, Pati, for this recipe! It was great. Although I chickened out and seeded and de-veined my jalapenos and as a result my sauce could’ve used more heat. Next time, the chiles go in whole!
I couldn’t find crema at my usual grocery store – but I found a Latin market has recently opened in the little town where I have my office. I told Dina and Alberto about your recipe and they were so helpful suggesting ingredients. I left with crema and queso fresco and corn tortillas and I made two new friends!
Muchas gracias!

1. Pati Jinich
  
  Nov 12
  
  I’m so happy to hear you made two new friends, Sally….and you left with some yum food!
  
cbass

Aug 18

So good! I used one red chile and one medium poblano instead of jalapeño. I added two Chipotles in adobo to the sauce to make it spicier and add more depth of flavor. After I cooked the shrimp, I put it in a pan with a 3/4 cup of the sauce and a 2 cup bag of Sargento Mexican blend cheese. (I know it’s a lot of cheese, but it was so good!) I used La Tortillas factory corn & flour blend tortillas.
Then I assembled them and crumbled Queso Blanco over the top and put it under the broiler for 2 minutes. I will make this many times a year! I found your show when I was ill. At least something good came out of me being stuck in bed. Thank you Pati!

1. Pati Jinich
  
  Aug 19
  
  Oh I’m sorry you were ill…but I’m glad you found me. I hope you are doing much better!
  
Cindy Gonzalez-Coleman

Jul 20

Pati! Me encantó esta receta!!! My husband absolutely loved them, not spicy enough for him, but just perfect for me. Hope to see you create an awesome recipe for shrimp and grits one of these days! Thank you, again!

1. Pati Jinich
  
  Jul 22
  
  I’m so glad you loved the recipe, Cindy!
  
Gino Scrosati

Jun 15

Just, FANTASTIC. Lik all your recipes, I LOVE IT… With love from the Québec. You are incredible Pati. Thank’s for all thoses so good recipes you share with us. XXX ( Excuse for my bad english )

1. Pati Jinich
  
  Jun 18
  
  Thank you so much, Gino.
  
Melinda Almendarez

Jun 14

Love your show. Have adapted your technique in using fresh vegetables and fruit to my cooking. Also learning a lot about different type of herbs and spices. You have taught me how to cook differently with sea food and chicken. I was diagnosed with fatty liver. My doctor put me on a Mediterranean diet and low sodium. So watching your show on how to cook fish and chicken different was wonderful. You have change my life and my family. We are eating so much more healthier them ever. So thank you so so much.

1. Pati Jinich
  
  Jun 19
  
  Oh I’m beyond happy to hear this, Melinda! I hope you and your family continue to enjoy the recipes.
  
Anna Guerra

Jun 04

Estuvieron riquisimas! Delicious sauce! I’m going to try more of your recipes 😋

1. Pati Jinich
  
  Jun 05
  
  YAY! Have lots of fun in the kitchen, Anna.
  
Scott Vance

Apr 16

Hola Pati,
I just discovered your show last weekend, and I am so glad I did! I live in the midwest, and it is so hard to find really good Mexican food. I love to cook, and I am excited about trying so many of your recipes! I cooked these Entomatadas con Camarones tonight, and they were amazing! Tomorrow morning I will be preparing your Oaxacan breakfast and my mouth is watering just thinking about it! Muchas gracias for sharing your recipes!

1. Pati Jinich
  
  Apr 17
  
  I’m so happy you found me, Scott! Have lots of fun kitchen adventures!
  
Cooking In Our Kitchen

Apr 07

We saw this show yesterday and made it today. OMG! Thank you Pati

1. Pati Jinich
  
  Apr 12
  
  Super! So glad you were inspired to give them a go.
  
Joel Jason

Mar 19

Hi Pati,
I love your show. Your recipes are great and you are a delightful host(ess.)
Love it when your family members are on with you. It’s wonderful to see how you and your son are so enthusiastic about your food.
As a second generation American whose ancestry is Eastern European Jewish I’m curious if you ever cook any Eastern European dishes from the “old country”? You know… like stuffed cabbage, kasha varnishkes, braised brisket, gefilte fish.
Meanwhile I’ll be looking forward to making your shrimp enchiladas.

1. Pati Jinich
  
  Mar 21
  
  I do..but with a Mexican twist 😉 Here they are Joel: http://patijinich.com/pati_2020/my-invariable-choice-mexican-gefilte-fish/ http://patijinich.com/pati_2020/post_1/ http://patijinich.com/pati_2020/caramelized-pasilla-brisket/
  
  1. Joel Jason
    
    Feb 18
    
    Muchas gracias Pati! I’m going to check out your recipes. 👍❤️😋
    
Paola

Mar 03

What if you don’t have nutmeg ? Can I leave it out or do you think I have to have it ?

1. Pati
  
  Mar 06
  
  You can leave it out…it will have a different taste but will still be yum, Paola.
  
Sharejoy99

Feb 23

OMG! You are the best, Pati! Great recipe. I love your exuberance about food and cooking and the history of Mexico, and what you have brought to PBS for so many years. Thank you so much for your show!

1. Pati
  
  Feb 25
  
  Thank YOU for your kind words!
  
Carla

Feb 17

Hola Pati!! Im so excited to try this recipe! However, I would like to know if you have an alternative to the shrimp broth? is there something premade I can buy?

1. Pati
  
  Mar 05
  
  Sure! You can use store brought seafood, chicken or vegetable broth or stock. Enjoy Carla!
  
Patrick B.

Jan 29

I made them last night. Delicious!

1. Pati
  
  Jan 29
  
  Yum…hope you have some yummy leftovers for tonight’s dinner 😉
  
Katie C.

Jan 05

It doesn’t matter if I just ate, your show makes me so hungry! Those shrimp enchiladas look so delicious! I will be making soon. Thanks Pati!

1. Pati
  
  Jan 07
  
  Hahaha….enjoy the enchiladas, Katie!
  
John in NC

Dec 27

Pati,
I need some help. Couldn’t find fresh nutmeg and had to resort to 3/4 tsp of dry nutmeg. Everything went well until I tried dunking corn tortillas in sauce, they fell apart on me while in the sauce pot, what am I doing wrong? Went back and looked at the video of that recipe and your tortillas looked great and did not fall apart. Once I got everything on a plate, they tasted great…it’s a keeper.

1. Pati
  
  Jan 04
  
  Oh the tortillas need to be really well heated before dipping and stuffing and rolling, so they don’t fall apart. Give it another go 😄
  
John in NC

Dec 23

Pati,
When I found your show you were half way through the cooking process and I missed the sauce preparation. I downloaded the recipe, but truly enjoy watching live cooking vs. printed recipe. Is here anyway I can find and view the whole episode 711?

1. Pati
  
  Dec 23
  
  Oh you can find it on Amazon: https://www.amazon.com/gp/video/detail/B07L8MTJ2L/ref=atv_dp Enjoy the enchiladas, John!
  
Rebeca

Dec 22

This is the 3rd recipe we have tried from your tour of Baja. They have all been deliciously wonderful. Will you be putting a cookbook together on these recipes?

1. Pati
  
  Dec 23
  
  Yay! I’m working on a new cookbook now, Rebeca 😉
  
Magdalena Saucedo

Dec 21

Oh my goodness one of my favorite dishes growing up has been enchiladas. I had never had any like these though and oh my goodness I have a new FAVORITE! THANK YOU for this recipe. I love your show. Xoxo

1. Pati
  
  Dec 21
  
  Oh wow…thank you so much Magdalena. So happy to hear this is your new favorite.
  
Linda Sanders

Dec 08

Can canned whole tomatoes be used in this recipe? At this time of year it’s hard to find good fresh ones.

1. Pati
  
  Dec 10
  
  Of course! Enjoy the enchiladas, Linda.
  
Tracy in San Jose, CA

Dec 05

What was the name of the bakery in Brooklyn. My son is living in Brooklyn, so I want to send him there. We re going to make you shrimp enchilada s as they look yummie

1. Pati
  
  Dec 17
  
  Oh it’s called Don Paco Lopez Panaderia. I hope your son enjoys it and you enjoy the enchiladas, Tracy!
  
Claudia

Dec 04

Great flavor in this recipe, my family loved it
I will make it many times over, thank you Pati

1. Pati
  
  Dec 04
  
  So happy to hear this, Claudia!
  
Don

Dec 02

Pati;
Looks wonderful – can I make the sauce ahead of time (couple of days) and/or freeze a batch to cut down on the prep time?

1. Pati
  
  Dec 17
  
  Yes it would be ok! Just reheat over a low simmer. Enjoy, Don!
  
Katherine

Nov 28

Disregard previous question, I didn’t read thru very well!

1. Pati
  
  Nov 28
  
  No worries, Katherine!
  
Katherine

Nov 28

Looks delicious but I am wondering why are the shrimp cooked so long? Don’t they get tough if you cook for 20 min when they only need 5 min at most.

Tami

Nov 26

I bet this is great with chicken also.

1. Pati
  
  Nov 27
  
  Yes! Give it a go, Tami.
  
V.

Nov 26

I saw and tried your recipe Patient, and they’re amazing! I’ve always ordered these in Mexican restaurants and I must say, your recipe was far more delicious than any I’ve tried! Being Mexican, I’m kind of picky with the originality of the flavors and I’m delighted with these… I will be making them over and over again! Gracias!! 👍💐😊

1. Pati
  
  Nov 27
  
  Oh what an awesome comment, V. Thank you so much.
  
Yoli and Ed

Nov 17

My wife and I recently viewed this TV show for Shrimp Enchiladas in a Rich Tomato Sauce.
They look fantastic. Both of our mouths were watering just to taste them.
Will be making soon. Thanks for the recipe.

1. Pati
  
  Nov 19
  
  Thank YOU for watching and trying the recipe, Yoli and Ed.

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