This recipe is a quick-and-easy way to cook shrimp, and a hands-off way to make a Mexican meal. If you want some good Mexican food without the hassle of making—or eating—tacos, this recipe is for you. And you can eat it with a fork!.
– ¼ cup (60 g) unsalted butter.
– 2 cloves garlic, minced.
– 8 shrimp, peeled, deveined and chopped fine.
– ½ cup (56 g) shredded Monterey Jack cheese.
– 1 green chile, diced.
– ½ white onion, diced small.
– 1 vine-ripe tomato, diced.
– 1 tsp (5 g) salt.
– ½ tsp (1 g) black pepper.
– ¼ cup (60 ml) Mexican lager beer, such as Corona Extra or Dos Equis.
– 2 (6-in [15-cm]) corn tortillas.
– 1 avocado.
– ¼ cup (12 g) chopped scallion.
Step 2: Leaving the pan on medium-high heat, add the chile, onion, tomato, salt, pepper and beer. Mix it all up and move it around every few minutes as it cooks down. Once the tomatoes are saucy, in about 12 to 15 minutes, remove from the heat. You’re ready to put together your enchiladas.
Step 3: Lay both corn tortillas flat on a plate. Cut the avocado lengthwise into eighths and divide evenly between the 2 tortillas. Pile the shrimp mix on top of the avocado and wrap the tortillas closed, with the seam on the bottom (where the ends meet, bro!). Place the enchiladas in the frying pan. Or, if your frying pan isn’t ovenproof, transfer the enchiladas to a baking pan.
Step 4: Pour the sauce over the enchiladas and bake for 10 to 12 minutes, or until the tortillas start to get crispy and the cheese is bubbly. Then you’re ready to eat up.