Shrimp Chorizo Enchiladas

• 2 tablespoons vegetable oil , divided
• 1 onion , chopped
• 1 zucchini , quartered and cut into chunks
• 1 pound uncooked medium shrimp , peeled and deveined and coarsely chopped
• 4 cloves garlic , chopped, divided
• 2 ounces chorizo , chopped
• 2 teaspoons chipotle peppers in adobo sauce
• 1 jar bertolli vodka sauce made with fresh cream
• 8 corn tortillas
• 1/2 cup queso fresco cheese crumbled

1. Preheat oven to 375u0b0. Spray 11 x 7-inch baking dish with no-stick cooking spray; set aside.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook onion with zucchini, stirring occasionally, until golden, about 4 minutes. Reduce heat to medium and stir in shrimp. Cook, stirring occasionally, 1 minute. Stir in 1/2 of the garlic and cook 30 seconds. Remove shrimp to medium bowl and set aside.
3. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook chorizo, stirring occasionally, until golden, about 3 minutes. Stir in remaining garlic and cook, 30 seconds. Stir in chipotle pepper and reserved sauce and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat and simmer covered partially, stirring occasionally, until slightly thickened, about 6 minutes. Remove from heat and set aside.
4. Stir 1/2 cup sauce mixture into shrimp mixture. Spread 1/2 cup sauce mixture in prepared baking dish. Coat 2 tortillas with sauce mixture and arrange in layer in baking dish. Cut 2 tortillas in half. Dip 2 halves in sauce and arrange in dish covering any area not already covered with tortilla. Spread 1/2 of the shrimp mixture in dish. Repeat layers. Top with 2 remaining tortillas dipped in sauce. Pour remaining sauce over tortillas. Bake covered until heated through, about 20 minutes. Sprinkle with cheese.

vegetable oil, onion, zucchini, shrimp, garlic, chorizo, peppers, vodka sauce, corn tortillas, queso fresco cheese

Taken from www.yummly.com/recipe/Shrimp-chorizo-enchiladas-354709 (may not work)