Shrimp Enchiladas

Shrimp Enchiladas
Photo by © Melanie Acevedo

Ingredients

  • 1 pound medium shrimp, shelled
  • ¼ teaspoon salt
  • 1 2/3 cups drained and rinsed black beans (one 15-ounce can)
  • 8 6- inch flour tortillas
  • 4 tablespoons cooking oil
  • 2 teaspoons chopped fresh chives or scallion tops
  • 1/8 teaspoon fresh-ground black pepper
  • + 3 more ingredients
    • ¼ pound Monterey Jack cheese, grated (about 1 cup)
    • 2 cups chunky tomato salsa (one 16-ounce jar)
    • ½ cup sour cream

1. Heat the oven to 250°. 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 fr...

View full recipe at My Recipes

Comments

Variations on Shrimp Enchiladas

  • Shrimp Enchiladas
    • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
    • 1/8 teaspoon freshly ground pepper
    • 3/4 cup diced sweet red pepper
    • +38 other ingredients
  • Shrimp Enchiladas
    • 9 green onions, chopped
    • 1/2 cup sour cream
    • 6 cups water
    • 6 cups water
    • 1 (10 3/4-ounce) can cream of shrimp soup, undiluted
    • +18 other ingredients


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