Shrimp and Mushroom "Chorizo" Enchiladas
Delicious & easy dinner for any night of the week!
Large Saute Pan
9x12" Baking Dish
peeled & deveined raw shrimp
cut into quarters
small red bell pepper
small yellow onion
small jalapeno pepper
small poblano pepper
mushroom or vegetable stock
freshly ground black pepper
Siete almond flour tortillas
shredded oaxaca cheese
Raw or pickled jalapeno peppers
Start with the shrimp. Pat dry with paper towels and toss with half of the tex mex spice blend.
Heat 1 Tbsp avocado oil in a large pan over medium heat. Saute the shrimp for 2 minutes each side. Remove from the pan and set aside.
Heat the other 1 Tbsp avocado oil in the same pan. Add the vegetables and sprinkle with the remaining tex mex spice blend. Cook the vegetables until softened over medium heat, 7-8 minutes.
Add the mushroom "chorizo" to the pan along with the mushroom stock. Cook over low heat for 10-12 minutes.
Return the shrimp to the pan and turn off the heat.
Pre heat the oven to 350 degrees F.
Assemble the enchiladas by scooping 1-2 Tbsp of the shrimp & mushroom mixture onto the tortillas. Roll the tortillas tightly and place seam-side down in the baking dish.
*Optional step is to add an enchilada sauce or salsa to the top of the enchiladas for extra moisture/flavor.*
Top the enchiladas with shredded oaxaca cheese and cover the baking sheet with foil.
Bake the enchiladas in the oven for 20 minutes. Remove the foil and turn on broiler. Broil until the cheese is bubbly and golden, about 3-5 minutes.
Remove the enchiladas from the oven. Top with tomatoes, jalapeños, shredded lettuce, sour cream and cotija cheese.
This recipe is so so good and if you have the time, I highly encourage preparing he mushroom "chorizo" in advance.