Shrimp Chilaquiles

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This Shrimp Chilaquiles recipe includes tomatillos, chiles and queso fresca.  This would be wonderful for breakfast or brunch. This dish is served casserole style, layered with tortillas, sauce and shrimp, then topped with cheese and crema.
Recipe By: Los Sombreros Mexican Marketplace Cuisine, Chef Jeff Smedstad
  • PrepN/A |
  • TotalN/A |
  • Serves 2


    • 6 tortillas cut into 2-inch strips
    • Olive oil
    • 2-3 serrano chilies, stemmed
    • 1 garlic clove
    • 6 tomatillos husked
    • 1/4 cup onion, chopped
    • 1 cup chicken stock
    • 1/4 cup cilantro, minced
    • 1/2 tsp each salt and pepper
    • 12 oz medium (26-30 ct.) shrimp
    • 1/2 cup jack cheese
    • 1/4 cup queso fresco
    • 2 Tbsp Mexican crema


Heat oven to 450 degrees. Spread tortillas on baking sheets and bake for 15 minutes or until dried and toasted. 

Film a medium saucepan with oil and heat on high. Cook serranos and garlic until lightly browned, about 2 minutes. Add tomatillos, onions, stock and cilantro. Season with salt and pepper and cook for 2 minutes or until tomatillos have softened. Place mixture in a blender and puree until smooth. Set aside. 

Film a large sauté pan with oil. Sauté shrimp for about 2 minutes or until half cooked. Add tortillas and sauce. Mix well and simmer over medium low until tortillas have softened, about 2-3 minutes. 

Place in a casserole and top with cheeses and crema. Serve hot.

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