- Cooking Time:
- Preparation Time:
- - 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
- 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).
NotesThis 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.
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