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Categories:
cooking oil shrimp salt fresh ground black pepper flour tortillas black beans cheese tomato salsa sour cream fresh chives
Viewed: 53 - Published at: 3 years agoIngredients
- 4 tbsp. Cooking oil
- 1 lb. medium shrimp
- 1/4 tsp. salt
- .13 tsp. fresh-ground black pepper
- 8 flour tortillas
- 1 can black beans
- 1/4 lb. Monterey Jack cheese
- 2 c. chunky tomato salsa
- 1/2 c. sour cream
- 2 tsp. fresh chives or scallion tops
Method
- Heat the oven to 250 degrees F. Cover a baking sheet with paper towels.
- In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat.
- Sprinkle the shrimp with the salt and pepper.
- Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes.
- Remove the shrimp from the pan.
- Lay the tortillas on a work surface.
- Cover half of each with the beans.
- Top with the cheese and then the shrimp.
- Fold the tortillas in half.
- In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat.
- Add four enchiladas and brown, about 30 seconds per side.
- Put on the baking sheet and keep warm in the oven.
- Repeat with the remaining enchiladas.
- Drain the oil from the frying pan and then return four of the enchiladas to the pan.
- Put the rest in a second frying pan.
- Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all.
- Serve the enchiladas topped with dollops of sour cream and the chives.
- Looking for more dinner options?
- Check out our pork chop recipes, chicken recipes, and potato recipes.
