Thursday, March 11, 2010

Fudging enchiladas with flour tortillas

I can’t roll an enchilada to save my life.
No matter what I do, I can’t seem to keep corn tortillas from splitting at some point in the rolling process. This results in lots of enchilada casserole for dinner, which still tastes great but it just doesn’t look as cool.

I subbed flour tortillas for the corn ones with my most recent batch of enchiladas. I recall one of my college roommates making some pretty solid enchiladas with flour tortillas, so why not give it a try for myself? I had much better luck rolling the flour tortillas. I couldn’t find small flour tortillas when I hit the store, and eight medium tortillas were all I needed to fill a 9-by-13 baking dish.

Everybody has a go-to cheese for their enchiladas, and I normally like to use either medium cheddar or Monterey jack. We recently found some chipotle cheddar at Winco, which added a nice flavor to this batch.

These enchiladas took less than an hour to make. Obviously nothing tops fresh, homemade ingredients, but there’s no shame in utilizing shortcuts, especially on weeknights!
I try to keep a bag of cooked shrimp in the freezer, as well as a bag of corn kernels. With that in mind, I’ve written the recipe from the point that all frozen ingredients have been thawed. I also use pre-made enchilada sauce.

Southwest Shrimp Enchiladas
½ pound medium cooked shrimp
8 medium flour tortillas
3 cups red enchilada sauce
2 cups grated cheese
1 cup corn
1 cup black beans

Preheat oven to 350 degrees. Warm enchilada sauce in a saucepan over medium heat. Ladle enough enchilada sauce to lightly coat the bottom of a 9-by-13 glass baking dish. For each enchilada, dip a tortilla in sauce and place in dish. Add shrimp (I planned for about 5 shrimp per enchilada), and a spoonful of beans, corn and some shredded cheese. Roll each enchilada so all eight sit snug in the baking dish. Pour remaining enchilada sauce on top, sprinkle with remaining cheese, cover dish with foil and place in the oven. Bake 20 minutes, or until cheese on top of enchiladas has melted.

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