Recipes from Mexico :: Mexican Main Dishes Seafood
Yield: 4 servings
1 Tbsp. canola (or other vegetable) oil
1 c. (1 small) chopped onion
1 c. (1 small) chopped green bell pepper
1 clove garlic, finely chopped
1 1/4 (one and one-fourth) c. (10 ounce can) enchilada sauce
with green chiles and inion, divided
1/2 pound cooked bay shrimp
1/4 c. canola (or other vegetable) oil
8 (6-in.) corn tortillas
1 1/2 (one and one-half) c. (6 oz.) shredded Monterey jack
or mozzarella cheese, divided
Sliced red bell pepper (optional)
Heat 1 Tbsp. canola (or other vegetable) oil in med. skillet over med.-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 mins. or until vegetables are tender.
Add 1/4 c. enchilada sauce and shrimp. Cook for 2 mins. or until heated through.
Pour remaining enchilada sauce into small skillet; heat until warm.
Heat 1/4 c. canola (or other vegetable) oil in separate small skillet over med.-high heat for 2 to 3 mins.
Pass tortillas, using tongs, through oil to soften. Place on paper towels to drain.
Pass tortillas through enchilada sauce. Spoon 1/4 c. shrimp mixture down center of each tortilla; sprinkle and distribute with 1 Tbsp. cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle and distribute with remaining cheese. Bake in preheated 350 degree F oven for 5 to 8 mins. or microwave on HIGH (100%) power for 2 to 3 mins. or until heated through and cheese is melted.
Top with bell pepper slices.
