Easy Shrimp Enchiladas with Red Sauce

Prep: 10 min, Cook 35 min
Serves 6

Ingredients

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced (2-3 teaspoons)
• 1 small can diced green chilies
• 1 lb small shrimp, peeled & deveined
• 1 28 oz. can red enchilada sauce
• 1/4 cup salsa
• 12 fajita sized tortillas
• 2 cups shredded cheese (any white, cheddar or blend)
• Toppings: Sour Cream or Mexican crema, & Fresh Cilantro

Directions

1. Preheat oven to 350 degrees.
2. In a skillet over medium heat with 1 tablespoon of olive oil, add diced onion and cook until translucent.
3. Add minced garlic and diced green chilies and cook for an additional 2-3 minutes.
4. Add thawed shrimp and cook for an additional minute. Remove from heat.
5. In a small bowl combine enchilada sauce with salsa and stir until combined. Add 3-4 tablespoons of sauce to the bottom of a 9×13 pan that has been sprayed with nonstick spray.
6. Make enchiladas by putting 3 tablespoons of shrimp mixture onto each tortilla with a slotted spoon. Top mixture with shredded cheese and roll tightly. Put enchilada seam side down into the prepared pan and continue to make enchiladas until you have a dozen.
7. Cover top of prepared enchiladas with remaining sauce and top with a good helping of shredded cheese, about 1 cup. Bake for 30-35 minutes or until the enchiladas are hot and bubbly. Remove from oven and serve warm with sour cream or Mexican crema, and fresh cilantro.