Name: Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips
Cook time: 1 hour 30 minutes
Total time: 2 hours
Yield: Makes 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); 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)

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Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips

The combination of shrimp and root veggies is unexpected—and fantastic. For a vegetarian main, skip the shrimp.

Recipe notes

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Recipe notes

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