Shrimp and Cheese Enchiladas

Tortillas are filled with a mixture of shrimp, green onions, cilantro and oregano. A flour-thickened sauce is made and poured on top.

Ingredients:

• 2 lb of bay shrimp
• 1 can of lower-sodium vegetable broth
• 1 clove garlic
• 1 bay leaf
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2 t dried oregano
• 1/2 t salt
• 1/4 t pepper
• 2 T vegetable oil
• 3 garlic cloves
• 2 T chili powder
• 3 T all-purpose flour
• 1 T ground cumin
• 1/3 cup canned tomato sauce
• 12, 6-inch tortillas
• 3/4 cup (3 oz) grated cheddar cheese

Directions:

In medium saucepan heat broth, water, garlic and bay leaf, bringing to a boil. Add shrimp; simmer 3 to 5 minutes or till shrimp are done. Transfer shrimp to bowl, using slotted spoon. Discard bay leaf. Reserve broth mixture. Mix green onions, cilantro, oregano, salt and pepper into the shrimp. Stir well. Heat oil in medium saucepan over medium heat. Add garlic and saute 30 seconds. Add chili powder and saute 1 minute. Add flour and cumin; stir quickly because mixture will be dry. Whisk in 1 cup of the reserved broth. Add remaining broth and tomato sauce. Cook until thick and smooth, whisking frequently, about 5 minutes. Cool slightly. Pour 1 cup of the sauce mixture into oiled 9 x 13 pan to coat evenly. Put 3 tablespoons of shrimp mixture in a strip in the center of one tortilla; roll and place in pan, seam side down. Repeat until pan is filled. Pour remaining sauce over tortillas; sprinkle with cheese. Cover with foil. Position rack in top third of the oven and bake covered for 10 minutes, then uncovered for an additional 10 minutes. Let stand for 5 minutes and serve with desired condiments such as sour cream, salsa, guacamole, etc.

Number of Servings: 12