The Pioneer Woman Tasty Kitchen
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Shrimp and Bean Enchiladas

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Healthy, fresh and delicious enchiladas!

Ingredients

  • ½ pounds Raw Shrimp, Peeled And Deveined
  • 1 cup Cottage Cheese
  • ⅓ cups Chopped Cilantro, Divided Use
  • ½ cans (15 Oz. Size) Black Beans, Drained And Rinsed
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 8 whole Corn Tortillas
  • 1 Tablespoon Olive Oil
  • ¼ cups Chopped Onion
  • 2 cloves Garlic, Minced
  • 2 teaspoons Chili Powder
  • 1 cup Chicken Broth
  • 1 Tablespoon White Vinegar
  • 1-½ cup Tomato Puree
  • Baking Spray

Preparation

Chop shrimp into small pieces. Set aside for the moment.

Blend cottage cheese in a food processor until smooth.
In a bowl, mix together the pureed cheese, shrimp, 3 Tablespoons of chopped cilantro, beans, salt and pepper.

Heat tortillas in microwave for 30 seconds. Spray some cooking spray on both sides of the corn tortillas.

Spoon 2-3 Tablespoons of cheese mixture onto each tortilla. Roll up and place in a baking dish, seam side down.

Bake in oven on 350F for 15 minutes.

Begin sauce while enchiladas are cooking. Heat olive oil in a sauce pan and cook onions and garlic over medium heat until tender. Stir in chili powder, cook for 1 minute.
Add chicken broth, vinegar and tomato puree into pan. Simmer for 5 minutes. Season sauce with salt and pepper.

Remove enchiladas from oven. Spoon sauce over enchiladas and serve with a topping of chopped cilantro.

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Profile photo of MAChancellor

MAChancellor on 3.18.2011

YUMMY. I had the girls over tonight and everyone loved the recipe. I used the recipe on TK for homemade corn tortillas.

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