Green Chile Shrimp Enchiladas

Green Chile Shrimp Enchiladas

1.5 lbs bay shrimp
1 package of daiya mozzarella cheese (or your preferred shredded cheese)
½ white onion diced
1 small can of diced green chiles
1 can of large olives – slice on your own
1 large can of green enchilada sauce – medium
1 package of white corn tortillas

Tips:

Rinse and clean bay shrimp, ensure no shells are left on.

Microwave 12 tortillas at a time for 45 seconds – this is important! If you do not do this, the tortilla will break while rolling.

Make sure you have all ingredients in separate bowls, easy for you to grab a handful of each.

Diya cheese is a non-dairy vegan cheese. I was extremely impressed with how creamy it turned out! And NO grease! So if you’re willing to be adventurous, try Diya (can be found at Sprouts and Whole Foods)

This is a MESSY dish to make, don’t be afraid to get your hands dirty and the ingredients mixed together. They all combine together in the end.

In a large glass baking dish, cover the bottom in enchilada sauce (about 1/3 inch worth). Take first tortilla and dip in the sauce on the bottom of the pan so both sides are coated in sauce. Take a handful of cheese and place in the middle of the tortilla, then a handful of shrimp, sprinkle onions (to your liking) and a thin row of green chilies. Take one side of the tortilla and begin to roll, loose is ok, the two ends of the tortilla should be on the bottom of the pan. You will get the hang of rolling as you continue the process. Repeat with additional tortillas, filling the pan. You may need to add more enchilada sauce to the bottom of the dish to ensure you have enough to coat each new tortilla. The sauce on the bottom will also help your enchiladas from sticking to the pan. Once you get to the end, you can roll on top of the other enchiladas. Don’t be afraid of ingredients falling out. If you have a decent amount of ingredients left over, you can make more enchiladas in a smaller dish, I had to do this with my batch. Once you are done, sprinkle remaining ingredients on top of enchiladas, shrimp, cheese, chilies, onions, and be generous with the olives! Pour remaining green sauce over the batch and put in the over, uncovered, at 375 for 40 minutes.