Shrimp Enchiladas

• 2 pounds Frozen, Peeled And Deveined Shrimp, Smaller Size Works Best
• 14- 1/2 ounces, weight Refried, Black Or Pinto Beans
• 14- 1/2 ounces, fluid Can Of Red Enchilada Sauce
• 14- 1/2 ounces, fluid Can Of Green Enchilada Sauce
• 1 pound Shredded Cheddar Or Pepper Jack Cheese
• 10- 1/2 ounces, weight Can Of Diced Green Chilies
• 1 package Corn Or Flour Tortillas (20 Count)

1. Place 4-5 cups of water in a pot or sauce pan on high heat until water is boiling.
2. Place shrimp in boiling water and lower heat to medium-low, cook for 5-10 minutes until shrimp cook through.
3. Shrimp should be light pink and almost see through.
4. When done, drain them.
5. Open each of the canned items and create an assembly line starting with the beans, then the shrimp, sauces, and then cheese.
6. Heat the tortillas 3 at a time in a large skillet until warm.
7. Once warmed, start piling!
8. I start with 1 spoon full of beans down the middle of the tortilla, then a few shrimp, a spoon full of the red and green sauce, then sprinkle with cheese.
9. Start rolling at one end of the tortilla until completely rolled, then place, seam down into a greased 9x13 inch pan.
10. Continue until desired amount of enchiladas are rolled.
11. Once all the enchiladas are rolled, pour the remaining red and green sauces over the top of the enchiladas.
12. You may want to buy an extra can of each if you want to be extra generous with the sauce.
13. Follow the sauce with the green chilies and then the remaining cheese.
14. Place in a preheated oven at around 350F for 30-45 minutes until sauces are bubbling and cheese is melted.
15. You can also substitute the shrimp for ground beef, shredded chicken, fajita steak, grilled chicken, crawfish, etc...
16. Endless possibilities and delicious every time!

frozen, enchilada sauce, enchilada sauce, cheese, green chilies, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/shrimp-enchiladas-4/ (may not work)