Bar Kit

Cancun Enchiladas


You can find Enchiladas (stuffed corn tortillas covered with a chili pepper or tomato sauce) all around Mexico. But they vary in every region of the country, distinguished primarily by their sauces, fillings, and sometimes their shape. Cancun also has its own style.


INGREDIENTS


  • 8 (7-inch) flour tortillas

  • 8 oz. chopped, cooked shrimp or shredded imitation crab meat

  • 2 cups (8 oz.) shredded cheese, divided

  • 1/2 cup chopped fresh cilantro

  • 1/2 cup chopped green onions

  • 2 cans (10 oz. each) mild enchilada sauce, divided


    • DIRECTIONS


    1. Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl. Spoon a heaping 1/3 cup cheese mixture down center of each tortilla. Roll up.


    2. Spread remainder of first can of enchilada sauce in bottom of greased 13x9-inch baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas.


    3. Cover and bake in preheated 400°F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Return to oven. Bake 3 minutes or until cheese is melted.



    ¡Buen provecho! Enjoy!