Coastal Shrimp Enchiladas
These enchiladas channel the spirit of coastal Mexican cooking. Marinated shrimp are sautéed with sweet peppers, cabbage, and red onion, then tucked into corn tortillas with melty mozzarella. A creamy tomatillo sauce coats each one, finished with crumbled queso fresco and a snap of pickled red onion. On the side: spinach-studded rice, refried pinto beans, and a cooling spoonful of Mexican crema bring balance, texture, and a nod to tradition.
Nutritional facts
Protein
31g
Carbs
71g
Calories
740kcal
Fat
36g
Ingredients
Canned Pinto Beans, Canola and Olive Oil Blend, Bay Leaf, Yellow Bell Pepper, Corn Tortilla, Butter, Oregano, Red Onion, Plum Tomato, Old Bay Seasoning, Spinach, Beet, Shrimp, Black Pepper, Cumin, Cilantro, Garlic, Mozzarella Cheese, Sweet Paprika, Sugar, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Queso Fresco, Jalapeno Peppers, White Vinegar, Chicken Base, Tomatillo, Green Bell Pepper, Red Cabbage, Red Bell Pepper, Canola Oil, Mexican Crema
Contains milk, shellfish, wheat, soybeans.
Reviews
2.9
Based on 20 reviews
ron · 08/03/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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