6 tortillas, cut in 2-inch strips (fried or baked)
12 oz. shrimp
2 to 3 serrano chiles
1/4 cup cilantro
1/4 cup onion
1 clove garlic
1/2 tsp. salt
1/2 tsp. pepper
1 cup chicken stock
1/2 cup Jack cheese
1/4 cup queso fresco
2 Tbsp. Crema
Oil as needed
Cut tortillas into 1- to 2-inch strips. Spread them out on a cookie sheet and bake for 1 hour until dried and toasted.
In a saucepan coated with a small amount of oil, place serrano chiles and garlic.
Cook over high heat until lightly browned.
Add tomatillos, cilantro, chicken stock, salt and pepper, and simmer until the tomatillos have softened.
Puree the sauce and set aside.
In a large sauce pan coated with oil, sauté shrimp until it is half cooked.
Add tortilla and sauce. Mix well and simmer until tortillas have softened.
Spoon out into casserole and top with cheese and Crema.