Real Recipes From Real Home Cooks ®

mexican chilaquiles with shrimp

Recipe by
Daily Inspiration S
Somewhere, TX

Serve this dish as a light, but filling dinner or as an appetizer.

yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For mexican chilaquiles with shrimp

  • vegetable or canola oil
  • 12
    6 1/2 inch corn tortillas
  • 1 1/3 tsp
    salt, divided
  • 2 1/2 c
    green chile salsa (herdez)
  • 1 lb
    medium chrimp, peeled & deveined
  • 1/2 tsp
    ancho chile powder
  • 2 oz
    queso fresco, crumbled (1/2 cup)
  • 1
    avocado, diced
  • 1/4 c
    fresh cilantro leaves

How To Make mexican chilaquiles with shrimp

  • 1
    Preheat oven to 400 degrees. Add oil, about 2 inches, in a dutch oven and heat over medium-high to approx.350 degrees.
  • 2
    Stack tortillas and cut into quarters to create 48 tortilla strips. Fry, 12 at a time, until lightly browned. Remove tortilla chips and drain on paper towels. Sprinkle tortilla chips evenly with 3/4 tsp. salt. Let cool approx. 10 minutes.
  • 3
    Arrange half of the tortilla chips in a 10-inch cast iron skillet and pour 1/2 cup salsa over the chips. Top with remaining chips and add 2 cups salsa. Cover skillet with heavy-duty aluminum foil and bake for 15 minutes.
  • 4
    Toss shrimp with ancho chile powder and remaining 3/4 tsp. salt. Remove skillet from oven and increase oven temp. to broil. Remove foil and arrange shrimp on top of tortilla mixture. Return to oven and broil just until shrimp turn pink - 3- 5 minutes.
  • 5
    Top with queso fresco, avocado and cilantro. Serve immediately.

Categories & Tags for Mexican Chilaquiles with Shrimp: