1 can (14.5 oz.) Hill Country Fare Enchilada Sauce; mild, medium or hot
1/4 c. canola oil
12 H-E-B White Corn Tortillas
1 c. H-E-B Ready Fresh Go! Chopped White Onion
1 package (8 oz.) H-E-B Queso Enchalado, shredded or H-E-B Shredded Mexican Blend Cheese
2 frozen cups Hill Country Fare Peeled & Deveined Shrimp Tail-off, thawed
Heat oven to 400 degrees F. Spray a 9 X 13-inch baking dish with non-stick cooking spray and set aside. Place 1/2 of the Hill Country Fare Hot Enchilada Sauce in a pie pan and set aside.
Heat a medium skillet over medium heat for 2 minutes. Add the oil and allow to heat 1 minute. Fry each tortilla, one at a time, for 5 seconds on each side and then dip into the enchilada sauce. Place fried and dipped tortillas in a separate dish.
Combine crumbled queso fresco, thawed shrimp, chopped onion and remaining enchilada sauce in a mixing bowl. Place 1/3 cup of cheese 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. Top the enchiladas with the remaining cheese and shrimp mixture. Bake enchiladas in oven for 20 minutes.
No Nutritional Information Available
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