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Source: Food and Wine Quick from Scratch

Shrimp Enchiladas
Feel free to experiment with the filling for these festive Mexican-style packets. Use cheddar cheese instead of Jack. Vary the salsa or the beans.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 6 minutes
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4 tablespoons cooking oil
1 pound medium shrimp, shelled
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Eight 6 inch flour tortillas
1 2/3 cups canned black beans, drained and rinsed (one 15-ounce can)
1/4 pound Monterey Jack cheese, grated (about 1 cup)
2 cups salsa, (one 16-ounce jar)
1/2 cup sour cream
2 teaspoons poons chopped chives, or chopped scallion tops

Heat the oven to 250 degrees F. Cover a baking sheet with paper towels.

In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle the shrimp with the salt and pepper. Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes. Remove the shrimp from the pan.

Lay the tortillas on a work surface. Cover half of each with the beans. Top with the cheese and then the shrimp. Fold the tortillas in half.

In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat. Add 4 enchiladas and cook for about 30 seconds per side until lightly browned. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining enchiladas.

Drain the oil from the frying pan and then return four of the enchiladas to the pan. Put the rest in a second frying pan. Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all. Serve the enchiladas topped with dollops of sour cream and the chives.

Wine Recommendation: Beer is always a safe bet with Mexican food. But think about trying a glass of cold rose, such as a white zinfandel or the drier vin gris from California.

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