1/2 cup canola oil, for frying tortillas
12 corn tortillas
1 small onion, peeled and chopped
2 cups shredded Enchilada or Machengo cheese
1 15 ounce can Chipotle salsa or red enchilada sauce
8 ounces Hill Country Fare cooked salad shrimp
Heat oven to 400 degrees. Spray a 9X13-inch baking dish with non-stick cooking spray and set aside.
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.
Dip tortillas into enchilada sauce and stack them on plate and set aside.
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
No Nutritional Information Available
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