Tomatillo & Lime Shrimp Enchiladas
Delicious seafood enchiladas with the perfect pairing of lime and tomatillo. Taco night doesn't have to be the same every week, or maybe with this recipe, you'll want it to be.
4
20 minutes
40 minutes
60 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 clove garlic, minced
- 1 pound medium shrimp, shelled, deveined and coarsely chopped
- Kosher salt
- Freshly ground black pepper
- 1 (16-ounce) jar LA VICTORIA® Creamy Tomatillo Lime Enchilada Sauce
- 8 (6-inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 2 green onions, chopped
Directions
- Heat oven to 350°. Spray 9×13-inch baking dish or pan with non-stick cooking spray.
- In large skillet over medium heat, heat olive oil. Add onion, bell pepper, and jalapeño pepper. Cook 3 to 5 minutes or until softened. Add garlic and cook 1 minute or until fragrant. Add shrimp. Season with salt and pepper. Cook 3 to 4 minutes or until shrimp is pink and cooked through.
- Spread 1/4 cup enchilada sauce in prepared baking dish. Spoon 1/3 cup shrimp mixture in center of each tortilla. Top with 1 tablespoon cheese. Roll and place seam side down in dish. Repeat with remaining tortillas.
- Cover with remaining enchilada sauce and sprinkle with remaining cheese. Bake 30 to 40 minutes or until cheese is melted and sauce is bubbly. Garnish with green onions.