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Recipe for Shrimp Enchiladas.....you'll find more recipes like this in our Recipe pages
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Shrimp Enchiladas
Seafood is abundant in Mexico and plays an important role in many of its regional cuisine's. Capture the flavor of Mexico’s coastal regions with this easy recipe.
Serves 4
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
enchilada sauce with Green Chiles & Onion, divided
1/2 lb
cooked bay shrimp
1/4 cup
vegetable oil
8 (6 inch)
corn tortillas
1 1/2 cups
shredded monterey jack or shredded mozzarella cheese, divided
(optional)
sliced red bell pepper
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Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat.
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Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
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Add 1/4 cup enchilada sauce and shrimp.
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Cook for 2 minutes or until heated through.
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Pour remaining enchilada sauce in small skillet; heat until warm.
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Heat 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
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Pass tortillas, using tongs, through oil to soften.
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Place on paper towels to soak.
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Pass tortillas through enchilada sauce.
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Spoon 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up.
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Place seam-side down on microwave-safe platter or baking dish.
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Top with remaining enchilada sauce.
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Sprinkle with remaining cheese.
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Bake in preheated 350º 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.
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Top with bell pepper slices.

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