Shrimp & Three Cheese Enchiladas

If you’re looking for next level comfort food, here it is friends! Enchiladas are always a favorite and when you add shrimp and a ton of delicious cheese, it’s a sure fire win!

Shrimp & Three Cheese Enchiladas

Serves 4

INGREDIENTS:

• 1lb Precooked 16/20 Shrimp, tails off, roughly chopped
• 1 Cup Quesadilla (or cheddar) Cheese, shredded
• 1 Cup Cotija Cheese, grated
• 6oz Oaxaca Cheese, sliced
• ½ Cup Shallot or Onion, roughly chopped
• 10oz Enchilada Sauce
• 5oz Crème Fraiche
• Juice of ½ Lime
• 8 Flour or Corn Tortillas
• Cilantro or Microgreens for Garnish

DIRECTIONS:

1. In a large mixing bowl, add shrimp, shredded Quesadilla cheese (or cheddar), shallots, and taco seasoning. Toss thoroughly to combine
2. In a 9x13 baking pan, add 4 tablespoons of enchilada sauce to the bottom of the pan and spread to coat the bottom thoroughly to prevent sticking
3. Add approximately 2tbps of filling to each tortilla and roll. Place the rolled tortillas in the baking pan, fold side down
4. Drizzle 4 tablespoons of enchilada sauce over the top of the tortillas and brush with a basting brush to get a good coating of sauce on each enchilada
5. Drizzle approximately 4 more tablespoons of sauce over the tortillas
6. Sprinkle the top of the sauced enchiladas with the cotija cheese and then place the sliced Oaxaca cheese evenly across the top
7. Bake in a preheated 450 over for approximately 10-15 minutes or until the Oaxaca cheese is melted and turning golden brown. Remove from the pan and let rest for 5-10 minutes
8. In a small mixing bowl, combine crème fraiche and lime juice and stir to combine
9. For serving, add the enchiladas to a plate and drizzle with the lime crème fraiche sauce. Garnish with additional chopped shallot or onion and cilantro or microgreens