Sunday, December 15, 2013
Shrimp and Onion Enchiladas in Rojo Sauce
I love enchiladas! One of my favorite memories as a kid was to go to a restaurant named Acapulco on Milwaukee's south side and have a combination platter. The first thing I would eat was the delicious enchiladas.
Corn tortillas will break up on you if not first
Place a small amount of shrimp and a TBSP of onion on each tortilla and a pinch of cheese. Lay half of the enchilada sauce on the bottom of a baking dish. Roll the tortillas and lay seam side down. Cover with the remaining sauce and sprinkle with cheese. Here I used an entire 8oz. bag. Bake until warm 20-25 minutes.