An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, potatoes, vegetables, seafood or combinations.
What we have now is an enchilada combined with the overpowering taste of a famous seafood–shrimp!
Here are the ingredients for our Shrimp Enchilada:
cooking oil (olive/corn)
1 kilo shelled shrimp
salt (to taste)
black pepper
tortillas
black beans (rinsed and drained)
grated cheese
tomato salsa
sour cream
chives
1 kilo shelled shrimp
salt (to taste)
black pepper
tortillas
black beans (rinsed and drained)
grated cheese
tomato salsa
sour cream
chives
Procedure:
- Heat the oven to 250 degrees F. Cover a baking sheet with paper towels.
- Heat a tablespoon of oil over in a frying pan.
- Stir fry the shrimp in the pan (be sure to sprinkle the shrimp with salt and pepper first before frying)
- Remove the shrimp from the pan.
- Raady the tortillas.
- Cover half of each with the beans. Top with the cheese and then the shrimp.
- The tortillas should be folded in half after the procedure. (This is now your enchilada)
- Brown enchiladas in the pre-heated pan.
- Put on the baking sheet and keep it warm in the oven.
- Add half the salsa to the pan and cook until the tortillas are slightly softened.
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