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Shrimp And Cotija Enchiladas With Salsa Verde And Crema Mexicana

1 fave
Nutrition per serving    (USDA % daily values)
CAL
435
FAT
80%
CHOL
97%
SOD
86%

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Ingredients for 6 servings

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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