Shrimp and Crab Enchiladas II

The last time I made shrimp and crab enchiladas it was a total fucking disaster. I used flour tortillas, canned enchilada sauce, and my proportions were all jacked up like your stupid fat face. This time, as promised, I rocked the shit out of it. I used corn tortillas, made my own enchilada sauce, and did not use nearly as much seafood. Ignore my first shrimp and crab enchilada post and only make these. Let's begin:
Saute 2 onions and 5 garlic in 1/4c olive oil (NOT extra virgin, stupid). When softened add 2tsp cumin and let it cook in for about a minute. Add two cans vegetable broth, 1lb tomatillos (shucked, washed, and quartered), and two cups of diced roasted green peppers (e.g. poblano, anaheim, new mexico, etc.). If you are a lazy sack of shit, and you are, you can sub one 4oz can of diced green chilies for the fresh ones. Bring to a boil, cover, and simmer until the tomatillos are softened (~20min). Puree half of the sauce in a food processor and pour into a large casserole dish. Then place six corn tortillas (taco size) over the sauce. Sprinkle liberally with some type of white cheese (e.g. jack, mozzarella, or that mexican shit). Conservatively sprinkle a layer of shrimp and crab and top with more cheese. Now you should have something that looks like the picture above. If not, you fucked up. Give up now and head to Burrito Loco.
Put down another layer of tortillas, cheese, and sauce. Bake for about 45 min at 375 deg. Thank God I finally redeemed myself. That shitty first post was really getting to me. Eat it.

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