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Shrimp Enchiladas

4 servings

Seafood is abundant in Mexico and plays an important role in many of its regional cuisines. Capture the flavor of Mexico’s coastal regions with this easy recipe.

Ingredients

  1 Tbs vegetable oil

  1 cup chopped onion (1 small)

  1 cup chopped green bell pepper (1 small)

  1 clove garlic

  1 1/4 cups ORTEGA® Enchilada Sauce with Green Chiles & Onion (10-ounce can)

  1/2 lb cooked bay shrimp

  1/4 cup vegetable oil

  8 corn tortillas (6-inch)

  1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack or ChefStyle Shredded Mozzarella Cheese

  Sliced red bell pepper (optional)

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Directions

HEAT 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce.

SPOON 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. 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. Top with bell pepper slices.