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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.
Shrimp and Bean Enchiladas
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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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