Ortega® Shrimp Enchiladas Recipe

Ortega® Shrimp Enchiladas Recipe

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 clove garlic, finely chopped
  • 1 (10 ounce) can ORTEGA® Enchilada Sauce with Green Chiles & Onion, divided
  • 1/2 pound cooked bay shrimp
  • 1/4 cup vegetable oil
  • 8 (6 inch) corn tortillas
  • 1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack Cheese, divided
  • Sliced red bell pepper (optional)
  1. 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.
  2. 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.
  3. 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 350 degrees 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.
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