Shrimp & Chorizo Enchiladas Rosa
Cook up Knorr’s delicious Shrimp & Chorizo Enchiladas Rosa made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!
Calories
670 (6 serving)
Total Fat
40g (6 serving)
Saturated Fat
18g (6 serving)
Cholesterol
275mg (6 serving)
Sodium
2150mg (6 serving)
Total Carbs
45g (6 serving)
Dietary Fiber
6g (6 serving)
Sugars
8g (6 serving)
Protein
40g (6 serving)
- 3 Tbsp. vegetable oil, divided
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 lbs. uncooked medium shrimp, peeled and deveined and coarsely chopped
- 4 ounces chorizo, chopped
- 1 jar (24 oz.) marinara sauce
- 1 container (16 oz.) Mexican cream
- 1 Tbsp. Knorr® Bouillon Cubes Tomato With Chicken Flavor
- 1 cup shredded Monterey Jack cheese
- 15 corn tortillas
Directions
Print1. Preheat oven to 375°.
2. Heat 2 tablespoons oil in large skillet over medium-high heat and cook onion, stirring occasionally, until golden, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add shrimp and cook over medium heat, stirring occasionally, until just starting to turn pink, about 2 minutes. Remove shrimp mixture to bowl; set aside.
3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook chorizo, stirring occasionally, until golden. Stir in sauce, crema and Knorr® Tomato Bouillon with Chicken flavor and bring to a boil. Reduce heat and simmer partially covered, stirring occasionally, until slightly thickened, about 6 minutes. Remove from heat.
4. Stir 3/4 cup sauce into shrimp mixture. Spread 1/2 cup sauce into 13 x 9-inch baking dish. Tear 5 tortillas in half, coat with sauce and arrange in baking dish. Spread 1/2 of the shrimp mixture in baking dish. Repeat layers using tortillas and shrimp mixture. Top with 5 remaining tortillas, tearing them into pieces to cover any gaps. Pour remaining sauce over tortillas; sprinkle with cheese.
5. Bake uncovered 20 minutes, or until bubbly.
