I've made chicken enchiladas a few times before, but I wanted to create something totally different and unique. I pretty much worked with what was in the refrigerator, which was about 10 shrimp, half a bell pepper, half an onion, half a cup of corn, about a half cup of mushrooms, and about 1.5 cups of shredded Mexican style cheese. You'll also need one can of enchilada sauce and a package of medium-sized tortillas. This concoction resulted in about 6 enchiladas - enough for two people.
I cut the shrimp, bell pepper, onion, and mushrooms in little pieces, then sauteed them in butter for about 5 minutes.
In a 9 x 12 glass baking dish pour enough enchilada sauce to cover the bottom. Place about two big spoonfulls of the mix, a little bit of sauce, and cheese in the middle of the tortilla. Roll the tortilla and add some sauce and more cheese on top.
Bake at 375 degrees for about 10 minutes. Finish with sour cream and guacamole on top if desired. Bon Appetit!
looks yummy!
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