Stacked Shrimp Enchiladas with Salsa Verde and Crema Mexicana

In an uncharactertistic departure from the 'no recipe' rule, we recently tried this recipe from Bon Apetit magazine, which just sounded too good to pass up.

Not to be completely drawn into the written word, our variation was to do a stacked enchilada, versus the rolled ones the recipe called for. I definitely recommend this, especially if you use the smaller corn tortillas.

 

And here's a play-by-play of the preparation and plating:

 

Comments

[Simone Seeley]

This looks awesome!