Enchiladas Acapulco Recipe
Enchiladas filled with shrimp and tilapia, topped with melted cheese and sauce. Served with rice.
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Ingredients
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Filling and Sauce
Method
Preparation and Assembly
- 1
Prepare the Filling
In a skillet over medium heat, sauté the onion, garlic, and bell pepper until softened. Add the shrimp and tilapia, cumin, chili powder, salt, and pepper. Cook until shrimp are pink and cooked through. Remove from heat and let cool slightly.
- 2
Make the Sauce
In a saucepan, heat the tomato sauce over low heat. Add additional salt and pepper to taste. Simmer for 5-10 minutes.
- 3
Assemble the Enchiladas
Preheat your oven to 180°C (350°F). Take a corn tortilla, fill it with a generous amount of the shrimp and tilapia filling, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 4
Top and Bake
Pour the tomato sauce over the assembled enchiladas, then sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Serve hot with a side of cooked rice.
