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Shrimp Enchiladas
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Description
Super easy and absolutely delicious, this is a pantry meal that comes together fast and will please your whole family! I made this tonight with ingredients I had on hand, and it was a big hit!
Ingredients
- 1 cup Salsa, Divided
- 1 pound Precooked Large Shrimp, Peeled, Deveined
- ¾ cups Sour Cream
- 8 ounces, weight Sharp Cheddar Cheese, Divided
- 12 whole Corn Tortillas
Preparation
Preheat oven to 350 F.
Puree 3/4 cup salsa with a little water if needed, and spread over the bottom of a 9×13 pan.
Remove tails from shrimp if they have them. Give them a rough chop. Combine shrimp with sour cream, remaining 1/4 cup salsa, and about 3/4 (6 ounces) of the cheese.
Divide shrimp filling among tortillas, roll tortillas up and place them seam-side down in the baking dish. Sprinkle remaining cheese over the top. Bake for about 30 minutes, until hot and bubbly.
Enjoy!
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