Shrimp Enchiladas              
 

Ingredients
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)


Directions
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.