Name: Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
Yield: 6 Servings
Ingredients: 4 tablespoons olive oil, divided; 2 1/2 pounds tomatillos,* husked, rinsed; 4 large fresh poblano chiles,* halved lengthwise, cored, seeded; 4 unpeeled garlic cloves; 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish; 1 cup (packed) chopped green onions; 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish; 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds); 2 tablespoons chopped fresh oregano; 1 teaspoon ground cumin; 12 5 1/2- to 6-inch-diameter corn tortillas; 12 ounces crumbled Cotija or feta cheese, divided

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