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Enchiladas with Shrimp and Green Sauce

Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes

Ingredients

  • 1 Lb. Coleson's Catch 26/30 EZ Peel Shrimp
  • 1 pkg Corn Tortillas
  • 2-3 c Green Enchilada Sauce
  • 2 c Jack Cheese grated
  • 2 Tbsp Butter
  • 2 c Yellow Onion diced
  • 1/2 c Black Olives sliced
  • 1/2 c Cilantro chopped

Instructions

  • Peel shrimp and lightly saute in half the butter, set aside.
  • Saute the onions in the rest of the butter and set aside.
  • Pour some of the enchilada sauce on a deep plate or shallow bowl.
  • Dip both sides of a tortilla in the sauce, place on another plate, and fill with a bit of shrimp, cheese, and cilantro.
  • Roll into a log shape and place in an oblong glass dish that has a bit of sauce on the bottom.
  • Repeat with remaining tortillas.
  • Pour remaining sauce over the finished dish and sprinkle with cheese and olives.
  • Cover with foil and bake at 350 degrees F. for 40 minutes or until heated through and bubbly.

Notes

For my personal use I find the quality of the canned green enchilada sauce available retail just fine. If you are more of a purist, then feel free to prepare a sauce with fresh green chili peppers. Please note: how much sauce you need will depend on how wet you like your finished product. I use 3 cups.