Spicy Shrimp Enchiladas

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“I love anything with red sauce. I love anything with shrimp. I love anything with gooey cheese. Lets put all that together and make a really delicious shrimp enchilada because SPROUTS has jumbo shrimp on sale for 6.99 lb!” lol—That was literally the conversation I had to myself the other day that made me decide to make shrimp enchiladas. And of course you know I had to make it spicy because im a spice-freak!

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Ingredients

  • 8-10 tortillas depending on how many you want to make
  • 1 block of Monterrey jack cheese ( I also added Habanero Sieera Jack Cheese- from Sprouts)
  • 1 jar of your favorite brand of red enchilada sauce. If you want to make your own, please refer to my *pozole rojo* recipe where I show you how to make homemade guajillo chile sauce which can be used for Enchiladas.
  • 1 cup of green onions
  • 2 serrano chiles chopped up
  • 1lb of shrimp cut in half
  • 1 whole on the vine tomato

PREP EVERYTHING AHEAD OF TIME SO IT’S QUICK TO ASSEMBLE. SHRED YOUR CHEESE, DICE YOUR TOMATOES, ONIONS, AND CHILES.

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In a skillet, with your olive oil combine green onions and serranos. Saute for 2 minutes. Next add your shrimp. Make sure you season them however you’d like.  IMG_8982

On low, toes the shrimp and make sure the flavors begin to meld together.

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Add your tomatoes… cook for another 2-3 minutes. SET ASIDE.IMG_8986

Now the preparation begins here. In a skillet, let your sauce heat slowly. In a SEPARATE SKILLET lightly fry your tortilla shell just until it’s malleable ( able to bend and not break. This will make rolling up the corn tortilla much easier). After, dip the tortilla in sauce and begin to assemble. IMG_8988

Pour mixture in to the tortilla.

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Add cheese. Fold left, fold right, fold tight! lol Continue this process. Add cheese to the top!IMG_8993

BAKE 350 FOR 15 MINUTES OR UNTIL CHEESE HAS MELTED.IMG_8994

And here you go!IMG_9001

Yummy! Let me show you my spread:

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