Now that I’ve discovered Langostino at both Trader Joe’s (frozen) and Costco (defrosted but previously frozen) I plan to eat them all day, every day. Seriously, they are absolutely delicious, tender and full of flavor. Costco does not dependably have them on the shelves. These days they seem to be in the freezer section of TJ’s all the time. They are a bit sweeter than shrimp, and smaller. They make a nice change of pace if you eat a lot of shrimp, and if you don’t – give these a try. I think you might like them.
Shrimp or Langostino Enchiladas (serves 6-8)
- 4 cups of fresh salsa (I use medium – use whatever spice level suits your fancy)
- 1 cup Mexican Crema or Sour Cream
- 2 cups frozen sweet white corn, defrosted
- 2 cups cooked white rice
- ½ cup red onion, finely diced
- 1 ½ cups red, yellow or orange bell pepper (or a blend), finely diced
- ¾ cup chopped fresh cilantro, stems removed
- 3 cups chopped cooked shrimp or cooked langostino (currently at Costco for a pittance or in the freezer section at TJ’s)
- One 4-ounce can diced mild green chilies (optional)
- 2 ½ cups grated Mexican Cheese mix
- 8-12 medium flour tortillas
Preheat oven to 350 degrees.
Lightly grease a 13 x 9 inch baking dish (I use vegetable spray rather than oil).
Put the salsa in a Cuisinart or blender. Process until smooth. Add the Mexican Crema or Sour Cream. I find this a tasty, fresh alternative to using bottled or canned enchilada sauce. Pick whatever fresh salsa you like. Any of them will work.
Spread 1 cup of the enchilada sauce on the bottom of the baking dish. In a mixing bowl gently mix together the corn, cilantro, shrimp (or Langostino), white rice, mild green chilies, bell peppers, red onion, 1 cup of the “enchilada sauce” and all but ½ cup of the Mexican cheese. Now you need to put the filling inside of the tortillas. Cradle the tortilla in your hand. Scoop about 1 ½ cups of filling into the middle of the tortilla. Fold the ends under and roll it up like a burrito. Place the enchilada seam side DOWN in the baking dish. Fill all of the tortillas and place them tightly next to each other in the baking dish. Once you have all of them done spread the remaining enchilada sauce over the top. Sprinkle the last half-cup of grated cheese over the top.
Bake for 45-55 minutes until the enchiladas are heated through. If the top starts to get too brown before the insides are hot, spread a piece of foil loosely over the top so that it can continue cooking without continuing to brown.
Granish with sliced tomatoes, sliced ripe avocados, California black olives and cilantro.