Shrimp Chorizo Enchiladas Recipe

Name: Shrimp Chorizo Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil , divided; 1 onion , chopped; 1 zucchini , quartered and cut into chunks; 1 pound uncooked medium shrimp , peeled and deveined and coarsely chopped; 4 cloves garlic , chopped, divided; 2 ounces chorizo , chopped; 2 teaspoons chipotle peppers in adobo sauce; 1 jar bertolli vodka sauce made with fresh cream; 8 corn tortillas; 1/2 cup queso fresco cheese crumbled

Servings: persons

2 tablespoons vegetable oil , divided
1 onion , chopped
1 zucchini , quartered and cut into chunks
1 pound uncooked medium shrimp , peeled and deveined and coarsely chopped
4 cloves garlic , chopped, divided
2 ounces chorizo , chopped
2 teaspoons chipotle peppers in adobo sauce
1 jar bertolli vodka sauce made with fresh cream
8 corn tortillas
1/2 cup queso fresco cheese crumbled

1
Preheat oven to 375u00b0. Spray 11 x 7-inch baking dish with no-stick cooking spray; set aside.
2
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook onion with zucchini, stirring occasionally, until golden, about 4 minutes. Reduce heat to medium and stir in shrimp. Cook, stirring occasionally, 1 minute. Stir in 1/2 of the garlic and cook 30 seconds. Remove shrimp to medium bowl and set aside.
3
Heat remaining 1 tablespoon oil in same skillet over medium heat and cook chorizo, stirring occasionally, until golden, about 3 minutes. Stir in remaining garlic and cook, 30 seconds. Stir in chipotle pepper and reserved sauce and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat and simmer covered partially, stirring occasionally, until slightly thickened, about 6 minutes. Remove from heat and set aside.
4
Stir 1/2 cup sauce mixture into shrimp mixture. Spread 1/2 cup sauce mixture in prepared baking dish. Coat 2 tortillas with sauce mixture and arrange in layer in baking dish. Cut 2 tortillas in half. Dip 2 halves in sauce and arrange in dish covering any area not already covered with tortilla. Spread 1/2 of the shrimp mixture in dish. Repeat layers. Top with 2 remaining tortillas dipped in sauce. Pour remaining sauce over tortillas. Bake covered until heated through, about 20 minutes. Sprinkle with cheese.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil , divided, 1 onion , chopped, 1 zucchini , quartered and cut into chunks, 1 pound uncooked medium shrimp , peeled and deveined and coarsely chopped, and more.

Yes, Shrimp Chorizo Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Chorizo Enchiladas

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