Shrimp Enchiladas

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Yes, you read that right, SHRIMP ENCHILADAS! I had my first shrimp enchiladas a couple of years ago at one of my favorite restaurants, Cafe Sabor, in Logan UT. After I had them I just had to find a recipe for them. I couldn't find one just like them but this one is just as amazing. We're going to Logan in a few weeks and I think I'll have to get those shrimp enchiladas at Cafe Sabor and disect them to try to make up my own recipe for them. I found this recipe on one of my favorite blogs and the only things I changed were the addition of cilantro and I use canned diced tomatoes instead of fresh. I hope you love these as much as we all do!

SHRIMP ENCHILADAS
adapted from www.melskitchencafe.com

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
1 can (15 oz) plain diced tomatoes, drained
1/2 C chopped, fresh cilantro-divided
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream and 1/4 C cilantro, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes. Garnish with remaining 1/4 C cilantro.

Seven Layer Tortilla Pie

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I've been making this recipe for years and it's one of my favorites. My kids all HATE this though but if yours like beans then it won't be a problem. In the past I would give them chicken nuggets because I knew they didn't like it but now I want them to get used to it. I'm so mean aren't I? I love the flavors of the fresh cilantro, garlic, and tomatoes in this. This can also be lower fat by using low fat sour cream and cheese. Enjoy!

SEVEN LAYER TORTILLA PIE

Ingredients:
2 (15 oz) cans pinto beans, rinsed and drained
2 TB chopped fresh cilantro
2 big cloves garlic, minced
1 C salsa, divided
1 (15 oz) can black beans, rinsed and drained
1/2 C chopped tomatoes
2 C shredded cheddar cheese
7 (8 inch) flour tortillas
Sour cream and salsa for topping

Directions:
Preheat oven to 400 degrees. In a large bowl, mash pinto beans. Stir in 3/4 C salsa and garlic.
In a separate bowl, mix together 1/4 C salsa, cilantro, black beans, and tomato.
Coat a deep pie plate with cooking spray and place one tortilla in it.
Spread 3/4 C pinto beans mixture over tortilla to within a 1/2 inch of edge.
Top with 1/4 C cheese and cover with another tortilla. Spread 2/3 C black bean mixture over and top with 1/4 C cheese. Repeat layers twice more.
Cover with remaining tortilla and spread with remaining pinto bean mixture and cheese. Cover with foil. (It will be tall!)
Bake in preheated oven for 50 minutes. Cut into wedges and serve with salsa and sour cream.

Chipotle Salsa

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This is the salsa that I made up about a year or so ago. Ben says it's so good he could drink it straight! You can adjust the spiciness by adding or taking away from the chipotle peppers. You can also split the peppers and scrape out the seeds to take some of the heat away which is what I do.

CHIPOTLE SALSA

2 cans plain diced tomatoes, undrained (with or without salt)
1 whole bunch cilantro, stems removed
3 cloves garlic
2 stalks green onions/scallions, trimmed
2 whole chipotle pepers in adobo sauce, seeded
1/2 tsp kosher salt, or to taste

Put all ingredients in a blender or food processor and blend until smooth. That's it!