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Shrimp Enchiladas Verde


Source: © EatingWell Magazine
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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Shari Reviewed: 03/10/2011
Delicious and You Can Make it Ahead
I have made this recipe probably 20 times -- not just for my family but for company, too. It never fails to get rave reviews and I can't tell you how many times I've been asked for the recipe. I always use a medium verde salsa.
2 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Nancy, AR Reviewed: 01/07/2009
Beans overwhelm the shrimp, needs tweaking
I thought the beans overwhelmed the shrimp in this recipe, and that it was too soupy. I plan to make this again, but omitting the beans, and rolling the filling as traditional enchiladas rather than a layered casserole to help it hold together. I will use a spicer green sauce also, as they were a little too mild for my taste.
10 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Debby, IL Reviewed: 03/10/2008
Tasty, but the cooking time needs adjustment
Using cooked shrimp this time in the oven produced a rubbery, dry shrimp : - P
Otherwise the flavors were good, but I used Monterey Jack cheese in place of the cheddar. Queso Anejo would be even better than that.
43 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  3   Viewing: 1 - 3  
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