Shrimp Enchiladas Recipe
Easy enchilada recipe that uses cooked shrimp and green chili salsa.1 pound medium cooked shrimp, cleaned and shelled
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
sea salt and ground pepper
2 teaspoons organic olive oil
1/2 red onion sliced thin
1 can diced green chilies
2 cups medium green salsa
8 corn tortillas - 6 inch size
3/4 cup grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
In a large non-stick skillet, heat olive oil until warm. Add shrimp, oregano, cumin and diced chilies; saute for 1 -2 minutes until fragrant. Season with salt and pepper. Remove from heat, transfer to bowl and set aside.
Preheat oven to 450 degrees. In a food processor, puree salsa with 1/4 cup water until smooth. Add pureed salsa to skillet; cook over medium heat until warm, 3 -5 minutes.
Assemble enchiladas in a 9 x 13 inch baking dish. Warm tortillas first to prevent cracking when folding tortillas. Place a warm tortilla on a cutting board, evenly divide shrimp mixture down the center of the tortilla, top with sliced onions, fresh cilantro and Monterey Jack cheese. Roll each tortilla tightly into a cylinder; place seam side down in baking dish. Continue until finished.
Top completed enchiladas with heated salsa mixture and remaining Monterey Jack cheese and Parmesan cheese. Bake until cheese is melted and bubbling. 10 - 15 minutes. Serve immediately.
