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.
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)
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.