Ortega Shrimp Enchiladas Recipes

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

SHRIMP ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly 1/4 of the recipe or canned sauce).
• Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
• Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
• Remove from heat and stir in the cilantro. Use a slotted spoon to portion approximately 1/3 - 1/2 cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
• Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
• Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
• Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.

ORTEGA® SHRIMP ENCHILADAS

Steps:

• HEAT 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through. Pour remaining enchilada sauce in small skillet; heat until warm.
• HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce.
• SPOON 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake in preheated 350 degrees F. oven for 5 to 8 minutes or microwave on HIGH (100%) power for 2 to 3 minutes or until heated through and cheese is melted. Top with bell pepper slices.