Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana Recipe

Ingredients

• 4 tablespoons olive oil, divided
• 2 1/2 pounds tomatillos,* husked, rinsed
• 4 large fresh poblano chiles,* halved lengthwise, cored, seeded
• 4 unpeeled garlic cloves
• 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
• plus additional for garnish
• 1 cup (packed) chopped green onions
• 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
• plus thinly sliced red onion rounds for garnish
• 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
• 2 tablespoons chopped fresh oregano
• 1 teaspoon ground cumin
• 12 5 1/2-to 6-inch-diameter corn tortillas
• 12 ounces crumbled Cotija or feta cheese, divided