about 18 enchiladas
12 ounces Contessa medium Uncooked Tail-off Shrimp
1 white onion, chopped
16 ounce can red enchilada sauce
1 1/2 cups monterey jack or pepper jack cheese, shredded
1 1/2 cups cheddar cheese, shredded
6 ounces sliced olives
1/4 cup fresh chives, chopped
1 bag corn tortillas
1 teaspoon butter
Heat oven to 325º F.
Grease an 8″x 11″ pan.
In a large skillet melt butter over medium heat, stir in onions and saute.
Once the onions are soft add the shrimp.
Cook for 2 minutes and then add 1/2 of the large can of enchilada sauce, 1/2 cup jack cheese and 1/2 cup cheddar cheese.
Stir frequently for 3-4 minutes or until cheese is semi-melted and shrimp are done.
In another large deep skillet cook remainder of sauce over low heat.
Take the tortillas and dip them in the skillet of sauce completely covering the tortilla for 20 seconds or until tortilla is soft.
Spoon 1/4 cup of the shrimp mixture on tortilla and roll the tortilla.
Place in a pan.
Repeat until pan is full.
When the pan is filled pour the remaining enchilada sauce over the tortillas.
Finally, add cheese, olives, and chives.
Bake for 15-20 minutes.
Posted on 09/29/2015 at 12:31 AM
