Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →