Simple Shrimp

Enchiladas

And guess what? They are super quick cause you use cooked shrimp!

Cocktail shrimp will work fine…just make sure to defrost before you use.

Using cooked shrimp means these yummy enchiladas will be on your

table in 45 minutes flat. Done and done.

Especially since it’s been

cold and rainy every day

this week and there’s no

place I would rather be. I

brought a pan of these

enchiladas over to my

sweet neighbor slash hair

stylist who watched my furry

baby all weekend while I

was away and her family

loved them as well can’t

wait to know what y’all

think!

I spent all afternoon playing in my kitchen and this is the gourmet

food recipe I made to show for it.

The filling is just chopped

shrimpers, canned green

chilies, green enchilada

sauce, spices and a bit of sour

cream.

Top with a handful little cheese then roll up and stick in the oven. Easy peasy.

Oh! This is the green enchilada

sauce that I used. It tastes

delicious.

You just pour it on…

Add MORE cheese….(sparkly nail polish recommended

but not mandatory)

And bake for thirty. I served my enchiladas with salsa verde and

chopped cilantro—they were fabulous!! This recipe is probably

totally a gringo version compared to what I ate at the fiesta, but

I’m not complaining. There’s something about coming home to a

hot plate of creamy enchiladas when it’s freezing and raining

outside that cheers you right up.

Shrimp Enchiladas Verdeserves 4-6

Ingredients:

• 1 lb frozen cooked shrimp (cocktail shrimp are great for

this!), defrosted

• 1 tsp cumin

• 1 tsp chili powder

• 28 oz green enchilada sauce

• 1/4 tsp salt

• 1/2 cup sour cream (reduced fat is fine)

• 1/4 tsp cayenne pepper

• 1 4-oz can diced fire roasted green chilies

• 8 oz shredded “Mexican Blend” cheese (or Monterey

Jack)

• 12-14 corn tortillas

• verde salsa for serving

• fresh cilantro for serving

Preparation Instructions

Preheat oven to 350 degrees.

Roughly chop your cooked shrimp and place in a large bowl with

1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne

pepper, diced green chilies and sour cream. Mix well until

everything is well combined.

Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13

inch pan. Soften your corn tortillas by placing each in a hot skillet

for about 10-20 seconds each side. Then, place about 1/4 cup

shrimp filling into each hot tortilla along with a sprinkle of cheese.

Preparation Instruction

(Continued…)

Roll up tortilla and place seam-side down in the pan. Repeat

until you have used up all your shrimp filling. (You might have

a few extra enchiladas that don’t fit—place them in a small

pan).

Pour remaining enchilada sauce over the pan and sprinkle

cheese on top. Cover with tin foil and bake for 20 minutes,

then remove the foil and bake for an additional 10 minutes,

until cheese is melted and bubbly.

Serve with extra salsa, hot sauce and fresh cilantro.

Source: www.eatliverun.com/shrimp-enchiladas-verde/

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www.gourmandia.ca