Shrimp And Green Chile Enchiladas

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From a new mexico chile website - yum - hatch chiles!!! not positive on the times....so please bear with me....i haven't made these yet, so i tried to guess on the times.

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Steps

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Pre-heat oven to 350 and oil a medium-size casserole dish.

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Bring the chicken broth to a simmer in a saucepan.

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Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.

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Remove the shrimp to a bowl and save the broth.

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Cook the onion , garlic and mushrooms in the butter until softabout 10 minutes.

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Add the flour and stir well.

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Add 1 cup of the saved chicken broth and simmer until thickened.

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Stir in the shrimp , salt and pepper.

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Using a hand blender or food processor , blend the green chile sauce , chopped chiles , and remaining 1 cup of the saved chicken broth.

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Heat the sauce in a small skillet and keep warm.

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Steam the corn tortillas a few at a time in the microwave.

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Put them in a plastic food bag and heat for 10-15 seconds on high , or just until softened.

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Dip each tortilla into the green chile sauce , fill with about cup of the shrimp & mushroom mixture.

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Roll and place seam side down in a lightly oiled casserole.

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When all the tortillas hav.

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Ingredients

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chicken broth, shrimp, butter, onion, garlic clove, sliced mushrooms, flour, salt, black pepper, green chili sauce, diced green chilis, monterey jack cheese, corn tortillas, oil, chopped tomato