Shrimp Enchiladas Of Flavorful Ecstasy (about $35, about 12 Servings)
Why I Love This Recipe
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.
Ingredients You'll Need
- 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)
- 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
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).