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Shrimp Enchiladas Recipe

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This recipe for Shrimp Enchiladas is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 T Butter
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1/2 cup onion, finely diced
1/2 cup canned tomatoes (I used ones with spices)
2 cloves garlic, minced
1 pound shrimp (peeled/deveined). We used small, already cooked salad shrimp
1/4 cup cilantro
1/2 tsp salt
1/4 tsp cumin
1 tsp chili powder
8 tortillas
Directions:
Directions:
Using a large skillet, melt the butter and saute the bell peppers and onions until lightly softened - about 3 - 5 minutes. Add the garlic and cook - about 1 more minute.

Add the shrimp and cook 2 -3 minutes.

Remove from heat and add in the cilantro, salt, cumin, and chili powder. Stir and set aside keeping warm.

Warm tortillas in microwave to soften. Place shrimp mixture tortillas. When ready to serve, ladle warm salsa verde (see homemade recipe) over enchilada and microwave to heat. When out of the microwave, top with garnishments, i.e. cilantro, shredded cheese, chopped onions.
Personal Notes:
Personal Notes:
We originally put the salsa verde on and then warmed the whole pan in the oven. The enchiladas kind of fell in on themselves. So we decided it would be better to just microwave them for heating and then adding the sauce, etc. This is how we believe it's done in our favorite Mexican restaurant.

 

 

 

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