Shrimp Enchiladas recipe

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Ingredients

5 tablespoons olive oil
2 cloves minced garlic
1 teaspoon ground ginger
½ teaspoon hot sauce
16 large shrimp, peeled and deveined, without tails
4 (8 inch) flour tortillas
¾ cup shredded Cheddar and Monterey cheese blend
2 cups fresh salsa

Nutrition Info

444.4 calories
carbohydrate: 37.2 g
cholesterol: 57.6 mg
fat: 26.3 g
fiber: 3.8 g
protein: 16.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 1233.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.

  4. Bake in a preheated oven for 20 minutes or until shrimp are pink.

Recipe Yield

4 enchiladas

Recipe Note

Tasty and ready in 20 minutes. Serve with salad, rice and black beans.

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