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1
Place 4-5 cups of water in a pot or sauce pan on high heat until water is boiling.
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2
Place shrimp in boiling water and lower heat to medium-low, cook for 5-10 minutes until shrimp cook through.
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3
Shrimp should be light pink and almost see through.
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4
When done, drain them.
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5
Open each of the canned items and create an assembly line starting with the beans, then the shrimp, sauces, and then cheese.
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6
Heat the tortillas 3 at a time in a large skillet until warm.
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7
Once warmed, start piling!
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8
I start with 1 spoon full of beans down the middle of the tortilla, then a few shrimp, a spoon full of the red and green sauce, then sprinkle with cheese.
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9
Start rolling at one end of the tortilla until completely rolled, then place, seam down into a greased 9x13 inch pan.
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10
Continue until desired amount of enchiladas are rolled.
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11
Once all the enchiladas are rolled, pour the remaining red and green sauces over the top of the enchiladas.
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12
You may want to buy an extra can of each if you want to be extra generous with the sauce.
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13
Follow the sauce with the green chilies and then the remaining cheese.
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14
Place in a preheated oven at around 350F for 30-45 minutes until sauces are bubbling and cheese is melted.
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15
You can also substitute the shrimp for ground beef, shredded chicken, fajita steak, grilled chicken, crawfish, etc...
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16
Endless possibilities and delicious every time!
