This document provides a recipe for simple shrimp enchiladas that can be made in 45 minutes using cooked shrimp. The filling consists of chopped shrimp, canned green chilies, green enchilada sauce, spices, and sour cream. The shrimp mixture is rolled up in corn tortillas and baked in the oven topped with enchilada sauce and cheese. It is served with salsa verde and cilantro. The full recipe serves 4-6 and includes preparation instructions.

1. Simple Shrimp
Enchiladas

2. And guess what? They are super quick cause you use cooked shrimp!
Cocktail shrimp will work fine…just make sure to defrost before you use.
Using cooked shrimp means these yummy enchiladas will be on your
table in 45 minutes flat. Done and done.
Especially since it’s been
cold and rainy every day
this week and there’s no
place I would rather be. I
brought a pan of these
enchiladas over to my
sweet neighbor slash hair
stylist who watched my furry
baby all weekend while I
was away and her family
loved them as well can’t
wait to know what y’all
think!
I spent all afternoon playing in my kitchen and this is the gourmet
food recipe I made to show for it.

3. The filling is just chopped
shrimpers, canned green
chilies, green enchilada
sauce, spices and a bit of sour
cream.

4. Top with a handful little cheese then roll up and stick in
the oven. Easy peasy.

5. Oh! This is the green enchilada
sauce that I used. It tastes
delicious.

6. You just pour it on…

7. Add MORE cheese….(sparkly nail polish recommended
but not mandatory)

8. And bake for thirty. I served my enchiladas with salsa verde and
chopped cilantro—they were fabulous!! This recipe is probably
totally a gringo version compared to what I ate at the fiesta, but
I’m not complaining. There’s something about coming home to a
hot plate of creamy enchiladas when it’s freezing and raining
outside that cheers you right up.

9. Shrimp Enchiladas Verde
serves 4-6
Ingredients:
• 1 lb frozen cooked shrimp (cocktail shrimp are great for
this!), defrosted
• 1 tsp cumin
• 1 tsp chili powder
• 28 oz green enchilada sauce
• 1/4 tsp salt
• 1/2 cup sour cream (reduced fat is fine)
• 1/4 tsp cayenne pepper
• 1 4-oz can diced fire roasted green chilies
• 8 oz shredded “Mexican Blend” cheese (or Monterey
Jack)
• 12-14 corn tortillas
• verde salsa for serving
• fresh cilantro for serving

10. Preparation Instructions
Preheat oven to 350 degrees.
Roughly chop your cooked shrimp and place in a large bowl with
1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne
pepper, diced green chilies and sour cream. Mix well until
everything is well combined.
Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13
inch pan. Soften your corn tortillas by placing each in a hot skillet
for about 10-20 seconds each side. Then, place about 1/4 cup
shrimp filling into each hot tortilla along with a sprinkle of cheese.

11. Preparation Instruction
(Continued…)
Roll up tortilla and place seam-side down in the pan. Repeat
until you have used up all your shrimp filling. (You might have
a few extra enchiladas that don’t fit—place them in a small
pan).
Pour remaining enchilada sauce over the pan and sprinkle
cheese on top. Cover with tin foil and bake for 20 minutes,
then remove the foil and bake for an additional 10 minutes,
until cheese is melted and bubbly.
Serve with extra salsa, hot sauce and fresh cilantro.
Source: www.eatliverun.com/shrimp-enchiladas-verde/

12. Brought To You By:
www.gourmandia.ca