Beef, Shrimp and Cheese Enchiladas

Ingredients

Pico dillo (see Pico dillo recipe)
1 lb 20-24 count shrimp (peeled and deveined)
2 large packs of shredded 4 Mexican cheese mix (Kraft)
1 cup olive oil
1 Tbs crushed red pepper
20 roasted garlic cloves
1/4 cup chopped cilantro
2 Jalapenos (chopped)
1 teaspoon kosher salt
2 Tbs pepper
1 lime
2 large packages of corn tortillas

Red Sauce Recipe

3 Tbs canola oil
1 Tbs flour
1/2 cup chile powder
1 Tsp salt
1 Tsp cumin
1/2 can of tomatoe paste (8 oz)

Red Sauce Cooking Instructions

Heat oil on low for 2 minutes. Slowly add flour and stir with wooden spoon 1 minute. Add chile powder and stir 2 minutes. Add everything else, bring to a boil and then simmer for 12 minutes. Sauce should be medium thick. If you need to thin it out, add a little water.

Food Preparation for Enchiladas

In a bowl, add olive oil, crushed red pepper, garlic cloves, salt, pepper, lime juice, cilantro and mix. Pour into small ziplick bag and add the shrimp. Marinade for 1 hour.

Preheat oven to 375 on bake.

Cooking the Enchiladas

In a frying pan, turn on medium high and pour in contents of the shrimp bag. Cook 3-5 minutes stirring every minute with a wooden spoon.

Oil the bottom of a casserole dish.

For beef enchiladas, spread meat in the middle of a corn tortilla, roll and place in dish. Be sure to place the end of the wrap face down.

For cheese enchiladas, spread shredded cheese in corn tortilla, roll and place in dish.

For shrimp enchiladas, spread shrimp mix in a corn tortilla, roll and place in dish.

Cover the top of the enchiladas with the red sauce and spread evenly. Top with a healthy amount of shredded cheese and sprinkle with chopped jalapenos.

Cook in 375 degree oven for 45 minutes or until cheese looks golden brown. Serve with Mexican rice (see Mexican Rice Recipe)

Serves 6