Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 small onion, peeled and chopped

  3. 1 small green bell pepper, seeded and chopped

  4. 1 clove garlic, peeled and finely chopped

  5. 1 (10-ounce) can enchilada sauce - divided use

  6. 1/2 pound cooked bay shrimp

  7. 1/4 cup vegetable oil

  8. 8 (6-inch) corn tortillas

  9. 1 1/2 cups shredded Monterey Jack or mozzarella cheese - divided use

  10. 1 red bell pepper, seeded and sliced

Instructions Jump to Ingredients ↑

  1. 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 in 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 soak. 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 350ºF (175ºC) 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.


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