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

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.

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.