Recipe for Shrimp Enchiladas from the Southwestern section.
Shrimp EnchiladasYield: 4 servings 1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 cup (1 small) chopped green bell pepper
1 clove garlic, finely chopped
1 1/4 cups (10 ounce can) enchilada sauce
with green chiles and inion, divided
1/2 pound cooked bay shrimp
1/4 cup vegetable oil
8 (6-inch) corn tortillas
1 1/2 cups (6 ounces) shredded Monterey jack
or mozzarella cheese, divided
Sliced red bell pepper (optional) Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through. Pour remaining enchilada sauce into small skillet; heat until warm. Heat 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to drain. Pass tortillas through enchilada sauce. Spoon 1/4 cup shrimp mixture down center of 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 350 degree F oven for 5 to 8 minutes or microwave on HIGH (100%) power for 2 to 3 minutes or until heated through and cheese is melted. Top with bell pepper slices.
We hope you enjoy your freshly made Shrimp Enchiladas. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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