Enchiladas and tacos are some of my favorite foods. I also love shrimp so this shrimp enchilada recipe is right up my alley. They are delicious, flavorful, and incredibly easy.
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Like most people, our weeknights are busy. Though my kids are still little with no sports, it’s a hectic time finishing work, cleaning up from the day, and getting dinner on the table. Recipes like these shrimp enchiladas are perfect because they only call for 5 ingredients and come together so easily. Cook a frozen bag of roasted peppers (I love the ones from Trader Joe’s), and add some raw cut-up shrimp. Cook then roll into tortillas and top with green enchilada sauce and cheese. Bake, it’s that easy.
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Shrimp Enchiladas
Ingredients
- 1 bag of frozen roasted peppers
- 1 lb raw shrimp, diced into bite sized pieces
- 1 1/2 cups green enchilada sauce
- 2 cups shredded jack cheese
- 6 flour tortillas I use 8 inch low carb but if you use smaller ones, you may need more
Instructions
- Preheat oven to 350.
- In a large, oven safe skillet, start cooking the peppers on. medium until cooked, about 5 minutes. Add the shrimp, a little salt and pepper, and cook until the shrimp is pink. About 3 minutes. Place in a bowl and stir in 1/2 cup enchilada sauce and 1/2 cup cheese.
- Layer another 1/2 cup on the bottom of the skillet. You can also use a baking dish. Take a few tablespoons of filling and place on ine side of the tortilla. Roll and place seem side down in the dish or skillet. Repeat until filling is used up.
- Spread the reamining up of sauce over the rolled enchiladas and then top with a cup of cheese. Bake 20 minutes. Top with sour cream, cilantro, avoacdo, whatever you like!
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