Shrimp Enchiladas

~Shrimp Enchiladas~

(Makes 10 servings) 

1 bag of corn tortillas 

10 mushrooms 

2-3 jalapenos

7 green onions 

18 pieces of raw shrimp

1 1/4 cups of corn

2 cans of green chile enchilada sauce 

1 zucchini

Salt

Pepper

Canola Oil

3 cups of pepper jack cheese 

2 non stick baking pans

2 mixing bowls 

3 sauce pans

knife

tongs

wood spoon 

peeler 
cutting board 

foil

Stage 1:

Rinse all vegetables.

Peel the skin off the zucchini, and cut zucchini into half inch pieces.

Chop green onions and mushrooms. 

De-seed jalapenos and cut into half inch pieces. 

Combine all ingredients into a mixing bowl and combine 1 1/4 cups of corn. 

Add two pinches of salt and pepper into mixture. 

Mix vegetables in the bowl to get an even consistency. 

Stage 2: 

Rinse and clean raw shrimp. (Remove tail)

Cut shrimp into four small pieces and combine into a mixing bowl. 

Stage 3: 

Open both cans of green chile enchilada sauce and pour into a large sauce pan.

Heat the pan on a low medium temperature and let it heat for 4 minutes. 

Stage 4: 
Take a small sauce pan and add 1 tbsp. of canola oil.

Let oil heat for 1 minute on a low medium temperature.

Add shrimp to the pan and stir continuously until the shrimp turns a pinkish color. 

Next take a large sauce pan and add 2 tbsp of canola oil. 

Let the oil heat for 1 minute on a low medium temperature then combine vegetable mixture. 

Stir vegetables continuously and let it cook for 6-8 minutes. 

Stage 6: 

Preheat the oven to 350 degrees.

Make sure the sauce, vegetables, and shrimp are all cooked. 

Use tongs and dip tortillas into the heated green chile enchilada sauce.

Dip so both sides of the tortilla are coated with the green chile enchilada sauce.

Place the coated tortillas on the non stick baking pan.

Then combine two spoons full of the vegetable mixture into the tortilla. 

Add 4-6 pieces of the cooked shrimp to each tortilla and evenly distribute them on top of vegetable mixture. 

Roll each tortilla so that the just the tortilla is showing on top and the stuffing is on the bottom.

Repeat stage 6, until all the tortillas, shrimp, or vegetables are gone. 

Stage 7: 
Pour the remaining green chile enchilada sauce evenly over all of the enchiladas. 

Then pour a generous amount of pepper jack cheese on top.

Add enough cheese so that the tortillas are not showing, just the cheese.

Sprinkle salt and pepper on top of the layer of cheese.

Optional (For spicy enchiladas sprinkle red pepper flakes on top of the enchiladas.)

Cover each baking pan with a layer of foil.

Put each baking pan on the lower rack of the oven and cook for 25-30 minutes. 

Once cooked remove each baking pan from the oven and let it sit for 2 minutes to cool.

Then serve and enjoy!