Shrimp Enchilada
It is pretty standard
for Mondays to be a little depressing. I mean, it is really rough knowing you
have a full workweek ahead of you.
But my Monday blues
were multiplied by ten times today due to my post girl’s weekend depression.
My weekend with my
girlfriends was hands down the best time I have had in years. YEARS.
Maybe the best time
ever.
It was wonderful to
just all be in the same place. Eating together, exercising together, shopping
together, spilling our guts together and just basically enjoying being in one
another’s presence.
So it was no shock
today that I was in a deep funk.
And my way to fix a
funk is to cook me some food.
These enchiladas were
the perfect fix.
You will need…
1 lb shrimp, peeled,
deveined and tails removed
1 teaspoon paprika
½ teaspoon ground
cumin
1 tablespoon olive oil
2 cups jack cheese,
grated
2 cups sharp cheddar
cheese, grated
½ cup Greek yogurt
1 avocado, cubed
12 large flour
tortillas
2 cups salsa verde
Salt and pepper to
taste
Start by tossing
together the shrimp, paprika, cumin, olive oil and salt and pepper.
Heat a large skillet
over medium high heat.
When the pan is nice
and hot, add in the shrimp and cook just until pink on both sides. About 2
minutes a side.
Remove the shrimp from
the heat and allow it to cool for you to handle.
Preheat the oven to
350 degrees F.
Chop the shrimp into
bit sized pieces.
Mix together your
cheese and combine 3 cups in with the shrimp.
Add in the yogurt and
avocado and mix to combine.
In the same pan you
cooked the shrimp in, heat the salsa verde over medium heat.
When the salsa is
warm, dunk a tortilla in it and toss it with the salsa just until it is damp.
Move the tortilla to a
9 x 13 inch, lightly greased, oven safe dish. Scoop about ¼ to ½ cup depending
on the size of your tortillas. Roll the filling up in tortilla and slide it to
the end of the dish.
Continue this process
with the remaining tortillas and filling.
When all the tortillas
have been filled, drizzle the enchiladas with the enchilada sauce.
Top with the remaining
cup of cheese and bake in the preheated oven until the cheese is bubbly and the
enchiladas are hot throughout.
Remove from the oven
serve hot.
Love and Beer Floats
Angela
Shrimp Enchiladas
1 lb shrimp, peeled,
deveined and tails removed
1 teaspoon paprika
½ teaspoon ground
cumin
1 tablespoon olive oil
2 cups jack cheese,
grated
2 cups sharp cheddar
cheese, grated
½ cup Greek yogurt
1 avocado, cubed
12 large flour
tortillas
2 cups salsa verde
Chipotle Cheese
Enchilada Sauce
Salt and pepper to
taste
Start by tossing
together the shrimp, paprika, cumin, olive oil and salt and pepper.
Heat a large skillet
over medium high heat.
When the pan is nice
and hot, add in the shrimp and cook just until pink on both sides. About 2
minutes a side.
Remove the shrimp from
the heat and allow it to cool for you to handle.
Preheat the oven to
350 degrees F.
Chop the shrimp into
bit sized pieces.
Mix together your
cheese and combine 3 cups in with the shrimp.
Add in the yogurt and
avocado and mix to combine.
In the same pan you
cooked the shrimp in, heat the salsa verde over medium heat.
When the salsa is
warm, dunk a tortilla in it and toss it with the salsa just until it is damp.
Move the tortilla to a
9 x 13 inch, lightly greased, oven safe dish. Scoop about ¼ to ½ cup depending
on the size of your tortillas. Roll the filling up in tortilla and slide it to
the end of the dish.
Continue this process
with the remaining tortillas and filling.
When all the tortillas
have been filled, drizzle the enchiladas with the enchilada sauce.
Top with the remaining
cup of cheese and bake in the preheated oven until the cheese is bubbly and the
enchiladas are hot throughout.
Remove from the oven
serve hot.