| shrimp Enchiladas yield: 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. |
