Green Shrimp Enchiladas

Ingredients:

• One bag of cooked shrimp, chopped
• 2 or 3 minced garlic cloves
• 1/2 white onion, chopped
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• 2 jars of Salsas De Cecilia “Salsa Verde”
• 1/2 cup water
• 1/2 cup whole milk ricotta cheese
• 1 cup Mexican blend shredded cheese (divided)
• Avocado oil spray
• 12 corn tortillas
• 1/2 cup sour cream or heavy cream

When serving, use some or all of these:

• Cilantro
• Red onions
• Sour cream
• Avocado

Instructions:

Using a pan over medium heat, add the oil or butter. Add the garlic and onion and sauté for 2 minutes. Add the shrimp and sauté for 3 minutes. Season with salt and pepper to taste. Add half of one jar of salsa verde and stir. Add the ricotta and Mexican blend cheeses, stir well, and turn off the heat.

Prepare the tortillas:

On a large oven tray, spray avocado oil and lay out the tortillas. Spray more oil on top. Place the tray in the oven and broil on high for 3 minutes.

In a saucepan, combine the remaining 1½ jars of salsa verde, sour cream, water, and salt to taste. Bring to a boil and let it cook for 1 minute.

Making the enchiladas:

In a 13x9-inch baking dish, pour a thin layer of the salsa mixture.

Take one tortilla, place one tablespoon of the shrimp filling inside, roll it up, and place it in the baking dish. Repeat with the remaining tortillas.

Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for 5 more minutes.

Serve with your choice of toppings such as sour cream, onions, queso fresco, and enjoy!