My favorite Mexican restaurant, which happens to be 3 hours from our home, makes yummy shrimp and bean enchiladas. So, when I was hungry for them last week, I had no choice but to try to create them myself. I admit, they are not quite as good as the restaurant’s, but they were a good substitution.

1 lb. shrimp
1 can refried beans (or homemade)
cheese sauce (I used this recipe here and made it with Chihuahua cheese)

Heat up refried beans on the stove and begin making cheese sauce. Saute the shrimp in a skillet sprayed with no stick spray. Sprinkle the shrimp with paprika, chili pepper and cumin, to taste. When all three ingredients are warm and cooked through, begin assembling.

Layer the refried beans on the bottom, then add shrimp and drizzle with some of the cheese sauce. Roll up and place in a 9 X 9 pan coated with non-stick cooking spray. When all the enchiladas are rolled and in the pan, cover with remaining cheese sauce. Cook in the oven at 350 for about 20 minutes until cooked through and cheese is bubbling. Enjoy.

I shared this recipe at The Grocery Cart Challenge.
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