Name: Shrimp Enchiladas with Green Chile Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Shrimp; 2 medium Corn tortillas; 0.5 cup Green chile sauce; 0.5 oz Monterey Jack cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 1 tsp Avocado oil; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh cilantro

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F (190°C).
Heat the avocado oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.
Add the shrimp to the skillet along with the ground cumin, garlic powder, and sea salt. Cook for 2-3 minutes until the shrimp are pink and just opaque.
Warm the corn tortillas in a dry pan or microwave for 15 seconds to ensure they are pliable and won't crack when rolled.
Spread 2 tablespoons of the green chile sauce in the bottom of a small baking dish.
Divide the shrimp and pepper mixture evenly between the two tortillas. Roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining green chile sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted beautifully.
Remove from the oven and top with a dollop of Greek yogurt and a sprinkle of fresh chopped cilantro before serving.

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Instructions

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