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Shrimp or Fish Enchiladas

Servings: 4 people

Ingredients

  • 1 tbsp olive oil
  • ½ small white onion, diced
  • 1 tbsp minced garlic
  • 4 oz can of roasted green chiles
  • ½ red bell pepper, diced
  • 1 jalapeno, minced (optional)
  • 1 pound shrimp, thawed, peeled, deveined, and chopped (or firm fish like haddock)
  • ½ cup corn, drained
  • ½ cup black beans, drained
  • 1 cup diced tomato (can of petite diced is good)
  • 1 cup cilantro, destemmed and chopped, some reserved for garnish
  • 20 oz red enchilada sauce (2 10oz cans)
  • 8-10 flour tortillas, ~9" diameter
  • 1 cup Monterey Jack cheese, grated
  • 1/2 cup Cheddar cheese, grated
  • Salt and Pepper

Topping

  • 1 Jalapeno, sliced (optional)
  • Cherry tomatoes, sliced (optional)

For Serving

  • Sour cream
  • Salsa

Instructions

  • Preheat oven to 350°F
  • Grease a 9x13" baking dish
  • In a large skillet over medium heat add the olive oil. Heat until shimmering.
  • Add the diced onion. Cook for about one minute until translucent
  • Add the garlic, green chiles, and jalapeno. Cook for ~2 more minutes.
  • Add the shrimp, corn, and tomato. Season with salt and pepper and cook another minute.
  • Remove from heat and let cool a bit.
  • Stir in most of the cilantro and about 1/3 of each of the cheeses.
  • Spread about ¼ of the enchilada sauce on the bottom of the baking dish.
  • Add ⅓ to ½ cup of the filling to a tortilla.
  • Roll up and place seam side down in the baking dish until all the tortillas and filling have been used.
  • Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top.
  • Top with additional tomato slices, jalapeno slices, and/or cilantro if desired.
  • Bake at 350°F (175°C) for 30 minutes or until the cheese is all melted and sauce is bubbly around the edges.
  • Remove from oven and serve with sour cream and salsa.

Notes

I'm going to try this one time with a firm fish like halibut.