Ortega Shrimp Enchiladas Food

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.

SHRIMP AND GREEN CHILE ENCHILADAS

Steps:

• Pre-heat oven to 350° and oil a medium-size casserole dish.
• Bring the chicken broth to a simmer in a saucepan.
• Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
• Remove the shrimp to a bowl and save the broth.
• Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
• Add the flour and stir well.
• Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
• Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
• Heat the sauce in a small skillet and keep warm.
• Steam the corn tortillas a few at a time in the microwave.
• Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
• Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
• Roll and place seam side down in a lightly oiled casserole.
• When all the tortillas have been rolled, pour the remaining sauce on top.
• Sprinkle with cheese; Bake 25 minutes.
• Sprinkle with chopped tomatoes and serve.
• The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.

SHRIMP ENCHILADAS

Steps:

• Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
• Peel shrimp and devein; coarsely chop shrimp, and set aside.
• Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
• Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
• Reserve remaining mixture; keep warm.
• Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
• Heat tortillas according to package directions.
• Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
• Roll up tortillas, and place, seam side down, in baking dish.
• Pour remaining soup mixture over enchiladas; top with remaining cheese.
• Bake at 350°F for 30 minutes.

GOURMET SHRIMP ENCHILADAS

Steps:

• Filling:
• Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
• Sauce:.
• Heat half and half with cream cheese until melted and smooth (I use the microwave).
• In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
• To assemble:.
• Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

SPICY SHRIMP ENCHILADAS

Steps:

• Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
• Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
• Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
• Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
• Top with remaining Enchilada sauce and top with remaining cheese.
• Bake in a 350' oven for 45 minutes.

VINCENT'S SHRIMP ENCHILADAS

Steps:

• Saute onion in oil until translucent.
• Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
• Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
• Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
• Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.