Enchiladas de Camaron Seco

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Queso fresco (1/2 cup, crumbled)
• Vegetable oil (2 tablespoons)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Ground cumin (1 teaspoon)
• Chicken broth (1 cup)
• Tomato sauce (1 can (8 oz))
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Corn tortillas (12)
• Dried shrimp (1 cup)

Instructions

1. Place the dried shrimp in a bowl and cover with warm water. Let them soak for 15 minutes, then drain and chop.
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the chopped dried shrimp to the skillet and cook for 2-3 minutes, until heated through.
4. In a separate saucepan, combine the tomato sauce, chicken broth, ground cumin, dried oregano, salt, and pepper. Bring to a simmer.
5. Dip each corn tortilla in the simmering sauce to soften it, then fill with a spoonful of the shrimp mixture. Roll up the tortilla and place it seam-side down in a baking dish.
6. Repeat with the remaining tortillas and shrimp mixture.
7. Pour the remaining sauce over the enchiladas in the baking dish.
8. Sprinkle the crumbled queso fresco over the top.
9. Bake in a preheated oven at 350°F for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
10. Garnish with chopped fresh cilantro before serving.