Delicate, fresh shrimp are a delectable
filling for enchiladas. Shredded cheese and bell pepper add color
and richness to this quintessential enchilada del mar.
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 ORTEGA® 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, divided
1 red bell pepper, seeded and sliced (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 ¼ cup enchilada sauce
and shrimp. Cook for 2 minutes or until heated through. Pour
remaining enchilada sauce in 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 soak. 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 350º 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.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
