Delicate, fresh shrimp are a delectablefilling for enchiladas. Shredded cheese and bell pepper add colorand richness to this quintessential enchilada del mar.
Recipe: Shrimp Enchiladas
1 tablespoon vegetable oil 1 small onion, peeled and chopped 1 small green bell pepper, seeded and chopped 1 clove garlic, peeled and finely chopped 1 (10-ounce) can enchilada sauce – divided use 1/2 pound cooked bay shrimp 1/4 cup vegetable oil 8 (6-inch) corn tortillas 1 1/2 cups shredded Monterey Jack or mozzarella cheese – divideduse 1 red bell pepper, seeded and sliced (optional)
Heat 1 tablespoon vegetable oil in mediumskillet over medium-high heat. Add onion, bell pepper and garlic;cook, stirring occasionally, for 3 to 4 minutes or until vegetablesare tender. Add 1/4 cup enchilada sauce and shrimp. Cook for2 minutes or until heated through. Pour remaining enchilada saucein small skillet; heat until warm.
Heat 1/4 cup vegetable oil in separatesmall skillet over medium-high heat for 2 to 3 minutes. Passtortillas, using tongs, through oil to soften. Place on papertowels to soak. Pass tortillas through enchilada sauce.
Spoon 1/4 cup shrimp mixture down centerof each tortilla; sprinkle with 1 tablespoon cheese. Roll up.Place seam-side down on microwave-safe platter or baking dish.Top with remaining enchilada sauce. Sprinkle with remaining cheese.Bake in preheated 350ºF (175ºC) oven for 5 to 8 minutesor microwave on HIGH (100%) power for 2 to 3 minutes or untilheated through and cheese is melted. Top with bell pepper slices.
Makes 4 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
Shrimp Enchiladas w/ Fire Roasted Tomato SauceIf the Shrimp Enchiladas recipe was useful and interesting, you can share it with your friends or leave a comment.