Shrimp Enchiladas
Heat butter in a large skillet over medium heat and add onion, garlic and jalapeño. Cook until softened.
Add shrimp, season with salt and pepper and cook for 3 minutes. Remove from heat and set aside.
In a medium bowl, add hot tomato sauce, mayonnaise, sour cream and season with salt. Stir until combined into uniform color.
Wrap El Comal Ranchera Corn Tortillas with a linen napkin or kitchen towel and microwave for 30 seconds or until warm.
Add oil or melted butter to a medium sized baking dish.
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.
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
Bake at 350ºF for 10 minutes or until cheese is melted.
Top with radishes and green onions.
Ingredients
Directions
Heat butter in a large skillet over medium heat and add onion, garlic and jalapeño. Cook until softened.
Add shrimp, season with salt and pepper and cook for 3 minutes. Remove from heat and set aside.
In a medium bowl, add hot tomato sauce, mayonnaise, sour cream and season with salt. Stir until combined into uniform color.
Wrap El Comal Ranchera Corn Tortillas with a linen napkin or kitchen towel and microwave for 30 seconds or until warm.
Add oil or melted butter to a medium sized baking dish.
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.
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
Bake at 350ºF for 10 minutes or until cheese is melted.
Top with radishes and green onions.