Shrimp And Rice Enchiladas

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This recipe calls for 16 ounces of salsa verde. You can purchase your favorite salsa verde in the grocery store or you can make my recipe published on this web site on June 8, 2010. In addition, making this dish is a great way to use up leftover white rice.

1 Tablespoon Canola Oil
1/4 Cup Of Finely Diced Red Onion
1/2 Cup Of Finely Diced Green Bell Pepper
A Minced Garlic Clove
1 Pound Shrimp, Peeled And Deveined, Cut Into 1/2 Inch Pieces
1 Teaspoon Sea Salt
1/4 Teaspoon Of Red Cayenne Pepper
2 Cups Shredded Monterey Jack Cheese
1 Cup Cooked White Rice
8 Corn Tortillas
16 Ounces Salsa Verde

Preheat oven to 350 degrees.

Heat the canola oil in a large nonstick skillet over medium high heat. Add the onion and the green bell pepper. Cook while stirring frequently for 5 minutes. Add the shrimp, the garlic, the sea salt and the red cayenne pepper. Cook while stirring constantly for 2 minutes. Transfer the shrimp mixture to a large bowl. Once cooled, stir in 1 1/2 cups of the shredded cheese and the rice.

Wrap the tortillas in a damp paper towel. Microwave for two minutes.

Working quickly so the tortillas stay hot and pliable, dip each tortilla into the salsa verde and then roll a 1/8th portion of the shrimp mixture into each tortilla. Place seam side down in a greased baking dish. Repeat until all of the tortillas are filled and placed in the baking dish. Cover the tortillas evenly with the remaining sauce and sprinkle them with the rest of the cheese.

Bake for 35 minutes until the cheese is bubbly and golden. Serve immediately.

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