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Source: Nestle® Very Best Meals

Shrimp Enchiladas
Delicate, fresh shrimp are a delectable filling for Shrimp Enchiladas. Shredded cheese and bell pepper add color and richness to this quintessential enchilada del mar.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 tablespoon Vegetable Oil
1 small onion, peeled and chopped
1 small green bell pepper, seeded and chopped
1 clove garlic, peeled and finely chopped
1 can (10 oz.) ORTEGA® Enchilada Sauce with Green Chiles & Onion, divided
1/2 pound cooked bay shrimp
1/4 cup Vegetable Oil
8 corn tortillas, (6 inch)
1 1/2 cup Monterey Jack or mozzarella cheese, shredded, divided
1 red bell pepper, seeded and sliced (optional)




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 ¼ cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT ¼ 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.

SPOON ¼ 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 350º 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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