Ingredients (makes 4 enchiladas)
• 1 lb shrimp, peeled, deveined, tails off
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small bell pepper, diced (optional)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 can enchilada sauce (red or green)
• 4 wheat tortillas
• 1 tsp chili powder
• ½ tsp cumin
• Salt & pepper, to taste
• Fresh cilantro, sour cream, avocado, or lime (for garnish, optional)
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Instructions
1. Prep Shrimp: Pat shrimp dry, season with chili powder, cumin, salt, and pepper.
2. Cook Filling: Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened (about 3–4 min). Add garlic, cook 30 sec. Add shrimp and cook just until pink (2–3 min). Remove from heat. Stir in ½ cup cheese.
3. Assemble Enchiladas: Spread 2–3 tbsp enchilada sauce on the bottom of a baking dish. Place some shrimp filling into each tortilla, roll up, and place seam-side down in the dish.
4. Sauce & Cheese: Pour remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle with remaining cheese.
5. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 5 minutes until cheese is bubbly.
6. Serve: Garnish with cilantro, sour cream, avocado slices, or a squeeze of lime.
by mykecheck123