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Chipotle Shrimp Enchiladas



– 2 cups Real California Crema Mexicana – 3 chipotle chiles in adobo plus 2 tablespoons adobo sauce – 1/2 cup white onion, chopped – 2 teaspoons garlic salt, divided – 1 teaspoon cornstarch – 1 tablespoon olive oil – 1 pound raw, medium-sized shrimp, tails removed, peeled and deveined – 3 tablespoons vegetable oil – 10 corn tortillas – 1/3 cup Real California Cotija cheese, crumbled – 2 tablespoons fresh cilantro, chopped – 1/3 cup red onion, chopped
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Makes 10

Preparation time: 10 minutes

Cooking time: 25 minutes

Combine crema, chipotle chiles, adobo, onion, 1 teaspoon garlic salt, and cornstarch in a blender. Blend until smooth. Set aside.

In a large sauté pan, heat oil over medium heat. Add shrimp and season with remaining garlic salt. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from pan.

Add chipotle mixture to pan; cook, stirring frequently, for 3 minutes or until mixture thickens.

Heat vegetable oil in a large pan. Lightly fry each tortilla for 30 seconds on each side. On a plate, place 4-5 shrimp on each tortilla and roll. Arrange in a serving platter seam side down. Pour heated chipotle crema over rolled tortillas. Top with cotija, cilantro, and red onion. Serve warm.

Recipes developed by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry