Shrimp Enchiladas

Delicate, fresh shrimp are a delectable filling for enchiladas. Shredded cheese and bell pepper add color and richness to this quintessential enchilada del mar.

Recipe Ingredients:

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 use
1 red bell pepper, seeded and sliced (optional)

Cooking Directions:

1. 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 in small skillet; heat until warm.
2. 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.
3. 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. \
4. Bake in preheated 350ºF (175ºC) 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. Garnish with bell pepper slices, if desired.

Makes 4 (2 enchilada) servings.

Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.