Shrimp and Bean Enchiladas

• 1/2 pounds Raw Shrimp, Peeled And Deveined
• 1 cup Cottage Cheese
• 13 cups Chopped Cilantro, Divided Use
• 1/2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 8 whole Corn Tortillas
• 1 Tablespoon Olive Oil
• 1/4 cups Chopped Onion
• 2 cloves Garlic, Minced
• 2 teaspoons Chili Powder
• 1 cup Chicken Broth
• 1 Tablespoon White Vinegar
• 1- 1/2 cup Tomato Puree
• Baking Spray

1. Chop shrimp into small pieces.
2. Set aside for the moment.
3. Blend cottage cheese in a food processor until smooth.
4. In a bowl, mix together the pureed cheese, shrimp, 3 Tablespoons of chopped cilantro, beans, salt and pepper.
5. Heat tortillas in microwave for 30 seconds.
6. Spray some cooking spray on both sides of the corn tortillas.
7. Spoon 2-3 Tablespoons of cheese mixture onto each tortilla.
8. Roll up and place in a baking dish, seam side down.
9. Bake in oven on 350F for 15 minutes.
10. Begin sauce while enchiladas are cooking.
11. Heat olive oil in a sauce pan and cook onions and garlic over medium heat until tender.
12. Stir in chili powder, cook for 1 minute.
13. Add chicken broth, vinegar and tomato puree into pan.
14. Simmer for 5 minutes.
15. Season sauce with salt and pepper.
16. Remove enchiladas from oven.
17. Spoon sauce over enchiladas and serve with a topping of chopped cilantro.

shrimp, cottage cheese, cilantro, black beans, salt, pepper, corn tortillas, olive oil, onion, garlic, chili powder, chicken broth, white vinegar, tomato puree, baking spray

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