CHEESY SHRIMP ENCHILADAS
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
In skillet, cook 1/2 pound shrimp, peeled, deveined, in 1 tbs oil until opaque. Chop. In bowl, toss with 14.5 oz can diced tomatoes with chiles, drained, and 1 cup shredded Monterey Jack. Roll up in 8 flour tortillas, transfer to baking dish. Bake at 375 degrees until golden 20 min. In dry skillet, char 1 onion, quartered, and 1 jalapeno until tender. In blender, puree onion, jalapeno, 1/3 cup chicken stock, and 1/4 cup cilantro, season. Drizzle on enchiladas. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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