SHRIMP ENCHILADAS OF FLAVORFUL ECSTASY (ABOUT $35, ABOUT 12 SERVINGS)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • - large can of red enchilada sauce
  • - large flour tortillas
  • - vegetable oil
  • - bag of pre-cooked shrimp ($19.99 for a pretty big bag at Safeway)
  • - large can of refried beans
  • - rice (one package of boil-in-bag rice, with 4 packets, is good)
  • - onion
  • - package of Monterrey Jack
  • - sour cream
  • - salsa (I really like Safeway's roasted tomato salsa - it's very good)
  • - chili powder
  • - 4 green chilis (if in season, sliced into 4 strips lengthwise

Directions

  • 1. In a frying pan with a splash of vegetable oil, fry up about a dozen large-ish flour tortillas, both sides.
  • Pull them out when they are soft, but bubbling and browning - before they are crisp. You will have to be able to fold them.
  • 2. Dice the onion and cook it up with 4c rice in a huge pot.
  • I used 3 packets of boil-in-bag rice, and it came out perfect.
  • 3. Open up a can of enchilada sauce and pour about 1/2 of it into the cooked rice with the entire bag of shrimp.
  • Let it sit on low heat while you do the rest, stirring it whenever you remember.
  • 4. Open up the can of beans.
  • Open up a fried tortilla. Throw some of the bean paste on the bottom. Toss on a heap of rice with shrimp.
  • Douse with some of the enchilada sauce that's left.
  • Sprinkle with chili powder. Add 2 pieces of the green chili sliced lengthwise.
  • Shave 4 or 5 strips off of the Monterrey Jack and stick it on top.
  • Fold it up.
  • 5. Repeat 11 times.
  • 6. Either bake for 1/2 hour at 350 degrees and serve, or else store for microwaving later.
  • For eating, two of these need about 1:50 in the microwave.
  • Buried under sour cream and salsa is excellent, and will take a hungry person down for about two hours.
  • NOTE: A non-vegetarian alternative to shrimp is boiled chicken (a package of 6 legs or 4 breast/thighs, diced, is adequate).

Notes

This enchilada recipe has been a favorite of my mother's for a long time, only she uses boiled chicken instead of shrimp. When I made a transition to vegetarian eating, I substituted shrimp, and they still come out perfect! What seems to make these extra delicious is frying up the tortillas before creating the enchiladas.

Categories: Dairy  Main Dish  Shellfish 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!