Enchilada Marinera Recipe
Three com tortillas filled with shrimps, sautéed diced peppers, onions topped with salsa Ahora, melted cheese and sour cream
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Ingredients
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Tortillas
Filling
Toppings
Method
Preparation of Filling
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper and red onion. Sauté for about 5 minutes until the vegetables are soft.
Add Shrimp and Seasoning
Add the minced garlic, shrimp, ground cumin, salt, and black pepper to the skillet. Cook for another 5-7 minutes, or until the shrimp turn pink and opaque. Remove from heat and set aside.
Assembly
Prepare the Tortillas
Heat the corn tortillas in a dry skillet or microwave until warm and pliable. This will make them easier to roll.
Fill the Tortillas
Take one warm tortilla and place a portion of the shrimp filling in the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Baking and Topping
Add Salsa and Cheese
Pour the Salsa Ahora evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
Serving
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve topped with sour cream and garnish with fresh cilantro.