October 21, 2025 Plume Ridge Bottle Shop

Creamy Shrimp Enchilada Verde

Everyone needs to try this dish! Creamy, cheesy, a bit spicy, but cooled down with the sour cream!

Ingredients:

1 pound of shrimp
1 dozen tortillas
1 small can of Ortega green chiles
1/2 onion, chopped
Sour cream
1 jar of salsa verde
Mexican cheese
Garlic salt

Preparation:

Fry onion, simmer.
Add sliced Ortega chiles, simmer.
Add half of the salsa verde jar, simmer.
Add 1 pound diced shrimp and mix well.
Add garlic salt to taste. Simmer until shrimp is pink and add one cup of sour cream. Mix well and set aside.
Fry tortillas. Roll shrimp mixture into tortilla and arrange into a baking dish.
Top with the other half of the salsa verde and generously sprinkle cheese.
Bake until cheese is melted.

Our Wine Pairing Suggestion:

1. Sauvignon Blanc (Loire Valley or New Zealand)
A crisp, citrus-driven Sauvignon Blanc is a classic match for shrimp and tomatillo-based dishes. Its zesty acidity cuts through the creamy sauce and balances the spice from the green chiles.
Try: Sancerre or Marlborough Sauvignon Blanc.

2. Albariño (Spain)
This bright, aromatic white from Spain’s Rías Baixas region has refreshing acidity and stone fruit notes that complement the shrimp’s sweetness and the tangy salsa verde.
Try: Albariño.

3. Unoaked Chardonnay (California or Burgundy)
If you prefer a rounder, richer white, an unoaked Chardonnay offers smooth texture and subtle fruit flavors without overwhelming the dish’s delicate balance.
Try: Chablis or a Central Coast Chardonnay.

Bonus pairing:
If you’re in the mood for something different, a dry Rosé (like one from Provence) also works beautifully, refreshing, slightly fruity, and perfect with seafood and spice.