Enchiladas De Camaron Recipe

Directions

1. 1

   Prepare the Filling

   In a skillet over medium heat, add olive oil. Once hot, add chopped onion and sauté for 3-4 minutes until translucent.

2. 2

   Add minced garlic and diced red bell pepper to the skillet, cooking for an additional 2-3 minutes until the peppers are tender.

3. 3

   Stir in the shrimp, salt, black pepper, and lime juice. Cook for about 5-6 minutes until the shrimp are pink and cooked through.

4. 4

   Remove from heat and add chopped cilantro and softened cream cheese to the skillet. Mix well until the cream cheese is fully melted and incorporated.

5. 5

   Prepare the Enchiladas

   Preheat the oven to 350°F (175°C).

6. 6

   In a large baking dish, spread a thin layer of enchilada sauce on the bottom.

7. 7

   Take a corn tortilla, add a generous spoonful of the shrimp filling in the center, sprinkle with shredded cheese, and roll the tortilla tightly.

8. 8

   Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

9. 9

   Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with any remaining shredded cheese.

10. 10

    Bake the Enchiladas

    Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

11. 11

    Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

12. 12

    Serve

    Let the enchiladas cool for a few minutes before serving. Garnish with additional cilantro and sour cream if desired.