12 oz. Hill Country Fare frozen peeled & deveined shrimp thawed & thin sliced
1 1/2 cups chopped onion
1 1/2 cups chopped tomatoes
1 cup Shredded H-E-B reduced fat mexican blend cheese
1 can (15 oz.) Hill Country Fare enchilada sauce: red or green
12 H-E-B corn tortillas
Heat oven to 400F. Spray a 9 X 13-inch baking pan with non-stick cooking spray; set aside.
Chop the shrimp and combine with the onion, tomato, shredded cheese and enchilada sauce in a large bowl. Set the mixture aside.
Place tortillas in a plastic bag and heat on High power in the microwave oven for 1 minute 15 seconds or until soft and pliable. Spread 1/4 cup enchilada mixture down the center of each warm tortilla and roll tightly, one at a time. Place enchiladas in the prepared baking dish in a single layer, seam side down. Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.
Spoon the remaining enchilada mixture over the center the enchiladas.
Bake enchiladas uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden. Serve immediately.
No Nutritional Information Available