Name: Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips
Prep time: 1 minutes
Total time: 2 hours
Yield: 6 Servings
Ingredients: 1/2 teaspoon cumin seeds; 1 pound parsnips, peeled, cut into 1/2-inch cubes; 12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes; 1/2 red onion, sliced (about 1 1/2 cups); 5 tablespoons vegetable oil, divided; 1 teaspoon chili powder; 1/2 teaspoon dried oregano (preferably Mexican); 1 teaspoon coarse kosher salt; 1 large garlic clove, peeled; 1 small jalapeño chile, halved, seeded; 2 cups coarsely chopped fresh cilantro; 1 cup chopped green onions (about 6)t; 1 4-ounce can diced green chiles (preferably fire-roasted), drained; 2 cups purchased salsa verde or mild tomatillo salsa; 1/2 cup crema mexicana, crème fraîche, or sour cream, divided; 8 ounces cooked peeled deveined shrimp, coarsely chopped; 12 5 1/2- to 6-inch-diameter corn tortillas; 8 ounces crumbled queso fresco or feta cheese (about 2 cups)

Skip to main content

Recipe notes

Back to top