1 tablespoon vegetable oil
1 small onion, peeled and chopped
1 small green bell pepper, seeded and chopped
1 clove garlic, peeled and finely chopped
1 can (10-oz.) Enchilada Sauce, divided
1/2 pound cooked bay shrimp
1/4 cup vegetable oil
8 (6-inch) corn tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
1 red bell pepper, seeded and sliced (optional)
Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add
onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes
or until vegetables are tender. Add ¼ cup enchilada sauce and shrimp. Cook for 2
minutes or until heated through. Pour remaining enchilada sauce in small
skillet; heat until warm.
Heat ¼ cup vegetable oil in separate small skillet over medium-high heat for 2
to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper
towels to soak. Pass tortillas through enchilada sauce.
Spoon ¼ cup shrimp mixture down center of each tortilla; sprinkle with 1
tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or
baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake in preheated 350º F. oven for 5 to 8 minutes or microwave on High (100%)
power for 2 to 3 minutes or until heated through and cheese is melted. Top with
bell pepper slices.