Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Ingredients

• 2 cups cilantro leaves fresh packed coarsely chopped for garnish ()
• 12 ounces feta cheese divided crumbled
• 4  garlic clove unpeeled
• 1 cup spring onion packed chopped ()
• 1 teaspoon ground cumin 
• 4 tablespoons olive oil divided
• 1.3 cups onion red thinly sliced chopped for garnish
• 2 tablespoons oregano fresh chopped
• 4 large poblano pepper fresh cored halved lengthwise seeded
• 1.5 pounds shrimp deveined uncooked peeled
• 2.5 pounds tomatillos husked rinsed

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• baking pan
• aluminum foil
• broiler
• microwave
• spatula
• glass baking pan

Directions

1. Preheat broiler. Line large rimmed bakingsheet with foil; brush lightly with 1tablespoon olive oil. Arrange tomatillos,poblano chiles, cut side down, and garliccloves on prepared baking sheet. Broil untiltomatillos and chiles begin to soften andblacken in several spots, watching closely toprevent burning, about 10 minutes (do notturn).
2. Remove from oven.
3. Let stand until coolenough to handle, about 15 minutes.
4. Transfer tomatillos to processor. Peelgarlic and add to processor. Peel charredparts of chiles; coarsely chop chiles.
5. Addgenerous 1/3 cup chopped chiles to processor(reserve remaining chiles for enchiladafilling).
6. Add 2 cups cilantro and 1 cup greenonions to processor; using on/off turns,blend until coarse puree forms. Season salsaverde to taste with salt and pepper.
7. Transfer1 1/2 cups salsa verde to shallow bowl.
8. Heat 2 tablespoons oil in large nonstickskillet over medium-high heat.
9. Add choppedred onion and sauté until slightly softened,about 2 minutes.
10. Sprinkle shrimp with saltand pepper.
11. Add shrimp, oregano, cumin,and remaining chopped chiles to skillet;sauté just until shrimp are almost opaquebut not completely cooked through, tossingoften, 3 to 31/2 minutes.
12. Remove shrimpmixture from heat.
13. Preheat oven to 350°F.
14. Brush 15x10x2-inch glass baking dish with remaining1 tablespoon olive oil.
15. Spread 1/2 cup salsaverde from processor in bottom of dish. Stacktortillas; wrap in damp paper towels andplace on plate. Microwave tortillas on highjust until soft and pliable, 1 to 11/2 minutes.Working with 1 tortilla at a time, dip tortillainto bowl with 1 1/2 cups salsa verde, turningto coat both sides evenly.
16. Transfer toprepared baking dish.
17. Place 4 shrimp andsome onion-chile mixture down center oftortilla, then sprinkle rounded tablespoonfulcheese over.
18. Roll up tortilla, enclosingshrimp and onion-chile filling.
19. Place seamside down in dish. Repeat with remainingtortillas, shrimp, onion-chile mixture,and cheese.
20. Spread 2 cups salsa verdefrom processor over enchiladas.
21. Bake enchiladas just until heatedthrough and cheese melts, about 20 minutes.Using spatula, transfer 2 enchiladas toeach of 6 plates. Spoon any remaining salsaverde over; sprinkle with remaining cheese.
22. Drizzle with crema and garnish with redonion slices and additional chopped cilantro,if desired.
23. * Available in the produce section of somesupermarkets and at Latin markets.