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Shrimp Enchiladas

Yields6 Servings
Total Time40 mins
Ingredients:
 1 lb Shrimp, peeled and chopped
 ¼ cup Butter
 1 tsp Garlic, minced
 8 oz Canned hot tomato sauce
 ½ cup Mayonnaise
 1 cup Sour cream
 Salt and pepper to taste
 2 cups Shredded cheese
 12 El Comal Ranchera Corn Tortillas (White or Yellow)
 2 tbsp Oil or melted butter
 3 Radishes, sliced
Directions:
1

Heat butter in a large skillet over medium heat and add onion, garlic and jalapeño. Cook until softened.

2

Add shrimp, season with salt and pepper and cook for 3 minutes. Remove from heat and set aside.

3

In a medium bowl, add hot tomato sauce, mayonnaise, sour cream and season with salt. Stir until combined into uniform color.

4

Wrap El Comal Ranchera Corn Tortillas with a linen napkin or kitchen towel and microwave for 30 seconds or until warm.

5

Add oil or melted butter to a medium sized baking dish.

6

To form the individual enchiladas, add 2 teaspoons of the sauce to six tortillas and fill with shrimp. Roll tightly and place in baking dish side by side.

7

Add more sauce over the rolled enchiladas and top with shredded cheese. Repeat the process to form another layer of enchiladas, topping it with more sauce and shredded cheese

8

Bake at 350ºF for 10 minutes or until cheese is melted.

9

Top with radishes and green onions.

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Ingredients

Ingredients:
 1 lb Shrimp, peeled and chopped
 ¼ cup Butter
 1 tsp Garlic, minced
 8 oz Canned hot tomato sauce
 ½ cup Mayonnaise
 1 cup Sour cream
 Salt and pepper to taste
 2 cups Shredded cheese
 12 El Comal Ranchera Corn Tortillas (White or Yellow)
 2 tbsp Oil or melted butter
 3 Radishes, sliced

Directions

Directions:
1

Heat butter in a large skillet over medium heat and add onion, garlic and jalapeño. Cook until softened.

2

Add shrimp, season with salt and pepper and cook for 3 minutes. Remove from heat and set aside.

3

In a medium bowl, add hot tomato sauce, mayonnaise, sour cream and season with salt. Stir until combined into uniform color.

4

Wrap El Comal Ranchera Corn Tortillas with a linen napkin or kitchen towel and microwave for 30 seconds or until warm.

5

Add oil or melted butter to a medium sized baking dish.

6

To form the individual enchiladas, add 2 teaspoons of the sauce to six tortillas and fill with shrimp. Roll tightly and place in baking dish side by side.

7

Add more sauce over the rolled enchiladas and top with shredded cheese. Repeat the process to form another layer of enchiladas, topping it with more sauce and shredded cheese

8

Bake at 350ºF for 10 minutes or until cheese is melted.

9

Top with radishes and green onions.

Notes

Shrimp Enchiladas