Enchiladas de Camaron Y Calabaza

Ingredients

Vegetable oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Monterey Jack cheese

2 cups, shredded

Enchilada sauce

2 cups

Corn tortillas

12

Garlic

2 cloves, minced

Onion

1 medium, diced

Zucchini

2 medium, diced

Shrimp

1 pound, peeled and deveined

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the shrimp and zucchini to the skillet, cooking until the shrimp turn pink and are cooked through, approximately 5 minutes. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet or microwave until they are pliable, about 30 seconds per side.
5. Spread a spoonful of enchilada sauce on the bottom of a baking dish to prevent sticking.
6. Fill each tortilla with a portion of the shrimp and zucchini mixture, roll tightly, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.
8. Sprinkle the shredded Monterey Jack cheese generously over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Remove from the oven and let cool for a few minutes before garnishing with chopped cilantro. Serve warm.