Enchiladas de Camaron Y Calabaza

Ingredients

• Vegetable oil (2 tablespoons)
• Salt and pepper (to taste)
• Cilantro (1/4 cup, chopped)
• Monterey jack cheese (1 cup, shredded)
• Enchilada sauce (2 cups)
• Corn tortillas (12)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Zucchini (2 medium, diced)
• Shrimp (1 pound, peeled and deveined)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the shrimp and zucchini to the skillet and cook until the shrimp are pink and cooked through, about 5 minutes.
5. Season with salt and pepper to taste.
6. Warm the corn tortillas in a dry skillet or microwave until pliable.
7. Spread a spoonful of enchilada sauce on the bottom of a baking dish.
8. Fill each tortilla with a portion of the shrimp and zucchini mixture, roll tightly, and place seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the rolled tortillas.
10. Sprinkle the shredded Monterey Jack cheese over the top.
11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
12. Garnish with chopped cilantro before serving.