Shrimp Enchiladas
Author: Marla Hingley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
With a light cheesy sauce, this is a nice change from the original version.
Ingredients
Filling
  • ½ lb shrimp, peeled & deveined
  • 2 Tbsp olive oil, divided
  • 14 oz canned whole tomatoes, drained, crushed by hand
  • 1 cup GF Monterey jack cheese, shredded
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper to taste
Sauce
  • 1 small onion, quartered
  • 1 jalapeno, seeded
  • ⅓ cup GF chicken stock (or white wine or lemon juice)
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper to taste
Instructions
  1. Saute shrimp in 1 Tbsp oil until fully cooked. Chop then place in a bowl along with tomatoes, cheese, and cilantro. Season to taste with salt and pepper.
  2. Divide mixture into 8 and roll up into tortillas. Place seam side down into a greased baking dish, and brush tortilla tops with remaining oil. Bake at 375°F for 20 minutes, or until golden.
  3. For sauce, in a dry hot skillet, heat onion and jalapeno until charred on all sides, and tender. Place into a blender along with the remaining sauce ingredients and puree until smooth. Season to taste with salt and pepper.
  4. To serve, drizzle sauce over enchiladas.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/shrimp-enchiladas/