- Prep: 15 min
- Cook Time: 15 min
- Total: 30 min
- Serving: 4
Shrimp Enchiladas offer a refreshing change to an old favorite.
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 clove garlic, chopped
- 1, 10 ounce can enchilada sauce
- 1/2 pound cooked bay shrimp
- 1/4 cup vegetable oil
- 8, 6 inch corn tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 red bell pepper, sliced in rings
- Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, green 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 a small skillet; heat until warm.
- Heat 1/4 cup vegetable oil in separate 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 torillas 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 in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake in preheated 350 degrees F over for 8 minutes until heated through and cheese is melted. Top with red bell pepper slices.