San Antonio River Walk Shrimp Enchiladas
Nutrition
Calories: 673 kcalCarbohydrates: 42 gProtein: 54 gFat: 43 gSaturated Fat: 26 gCholesterol: 310 mgSodium: 1011 mgFiber: 7 gSugar: 11 gVitamin A: 37.15 IUCalcium: 583 mgIron: 15 mg
Ingredients
- 2 tablespoon lime juice
- ½ teaspoon liquid-smoke seasoning
- 1 lb cooked medium fresh shrimp peeled, deveined, and tails removed
- 1 pinch salt
- 1 pinch pepper
- 1 cup grated monterey jack cheese
- 1 cup sour cream
- 2 whole green onions minced
- 2 tablespoon diced green chili
- 6 whole flour tortillas
Instructions
- In a stainless steel or glass bowl, combine the lime and liquid smoke. Place shrimp in the bowl. Add salt and pepper. Stir around so shrimp are covered with flavorings. Refrigerate to marinate at least 1 hour, up to 12 hours.
- In a larger bowl, combine 1 cup cheese with 1 cup sour cream, green onions, and chiles. Add shrimp with flavorings. Do not drain. This is your filling.
- To fill flour tortillas, warm each tortilla in a heated iron frying pan until pliable. Divide filling into 6 portions. Place 1 portion of filling in center of each heated tortilla and roll up. It will look like a tube. Place seam side down in a lightly greased baking dish. Combine topping ingredients (except cilantro) and spoon over top.
- Bake at 350° for 25 minutes. Sprinkle with cilantro.