SHRIMP ENCHILADAS Recipe

 
Ingredients for 4 Servings
 
1 tbsp Vegetable oil
1 cup (1 small) chopped onion
1 cup (1 small) chopped green bell pepper
1 clove Garlic, finely chopped
1 1/4 cups (10-ounce can) ORTEGA? Enchilada Sauce with Green Chiles & 
Onion, divided
1/2 lbs Cooked bay shrimp
1/4 cup Vegetable oil
8 (6-inch) corn tortillas
1 1/2 cups (6 ounces) SARGENTO? Fancy Shredded Monterey Jack or 
ChefStyle Shredded Mozzarella Cheese, divided
Sliced red bell pepper (optional)
 
Procedure: 
 
1. HEAT 1 tablespoon vegetable oil in medium skillet over medium-high 
heat.
2. Add onion, bell pepper and garlic; cook, stirring occasionally, for 
3 to 4 minutes or until vegetables are tender.
3. Add 1/4 cup enchilada sauce and shrimp.
4. Cook for 2 minutes or until heated through.
5. Pour remaining enchilada sauce in small skillet; heat until warm.
6. HEAT 1/4 cup vegetable oil in separate small skillet over 
medium-high heat for 2 to 3 minutes.
7. Pass tortillas, using tongs, through oil to soften.
8. Place on paper towels to soak.
9. Pass tortillas through enchilada sauce.
10. SPOON 1/4 cup shrimp mixture down center of each tortilla; sprinkle 
with 1 tablespoon cheese.
11. Roll up.
12. Place seam-side down on microwave-safe platter or baking dish.
13. Top with remaining enchilada sauce.
14. Sprinkle with remaining cheese.
15. Bake in preheated 350? F. 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.
16. Top with bell pepper slices.