(Makes 12 enchiladas)
24 medium to large fresh shrimp, peeled and deveined
12 corn tortillas
1 cup chicken stock
For the stock
1 clove of garlic (peeled and chopped fine)
1 pound canned green chile strips
Juice squeezed from half a lemon
1⁄3 pound butter
Cut the vegetables in half and then in quarters. Sauté vegetables in the butter on low heat until onions become translucent. Mash it up to break down the veggie chunks. (Mechling used an immersion blender). Add chicken stock to thin the sauce if it seems too thick.
For the roux
¼ pound butter
½ cup flour
¼ cup cumin
¼ cup chili powder
Melt butter in saucepan, stir in dry ingredients to a paste-like consistency. Cool for a minute or two to cook the flour. Add the roux to the stock and stir constantly on low flame until sauce thickens. The mixture will be enough for about three servings. Use what is needed and save leftovers in freezer.
For the filling:
1 pound Monterrey jack cheese, shredded
½ pound sour cream
2 small red onions, finely chopped
Mix all the cheese, sour cream, and 1 red onion.
Preheat oven to 350 degrees. Grease a baking pan. Cover bottom of pan with a small amount of sauce. Soften tortillas by dipping into chicken stock until soft enough to roll. Put about 3 tablespoons of cheese/sour cream filling off center of the tortilla. Add 2 or 3 shrimp across the filling. Roll the tortilla and place seam side down in the baking pan. Continue until 8-12 enchiladas have been prepared. Spread sauce on top and sprinkle with more shredded jack cheese.
Bake for 15 to 20 minutes or until hot and bubbly. Top with finely chopped red onion and sliced avocado.