Shanna's
Shrimp Enchiladas
1/2 cup canola oil, for frying tortillas
12 corn tortillas
1 small onion, peeled and chopped
2 cups shredded Jack or Machengo cheese
1 15 ounce can Chipotle salsa or red enchilada sauce Enchilada Sauce
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12 oz boiled shrimp shrimp
1. Heat oven to 400 degrees. Spray a 9X13-inch baking dish with non-stick
cooking spray and set aside.
2. Heat oil in a skillet over high heat for 3 minutes. With tongs, quickly dip
tortillas in hot oil (2 ?3 seconds) and remove excess oil. Stack tortillas on
plate and set aside.
3. Dip tortillas into enchilada sauce and stack them on plate and set aside.
4. Combine shrimp, 1 cup each of onion and cheese. Spread 1/3-cup shrimp mixture
down the center of each tortilla and roll tightly, one at a time. Place in
prepared baking dish in a single layer, seam side down. Spread remaining shrimp
mixture, enchilada sauce, cheese and onions over enchiladas. Bake enchiladas for
15 minutes until cheese is completely melted and bubbling.
To taste; picante or other sauce Sauces Mexican
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