Shrimp Enchiladas Alfredo
Crispy on the outside, creamy on the inside and ready in less than two minutes: these prawn enchiladas rely on Délices d'Autrefois' Alfredo sauce, less salty than most sauces on the market, for a generous and sensible result.
Optional:
- 7.5 ml (1/2 tbsp) chili seasoning
Steps
- Preheat the oven to 205 °C (400 °F).
- In a large skillet, heat a little canola oil over medium heat. Cook the shrimp for 2 to 3 minutes, turning them halfway through.
- Add the mixed vegetables and continue cooking for 3 to 4 minutes.
- Add 180 ml (3/4 cup) of Alfredo sauce, 180 ml (3/4 cup) of mozzarella cheese and, if desired, half of the chili seasoning. Stir, then remove from heat.
- Distribute the shrimp filling in the center of the tortillas, then roll up tightly.
- In a baking dish, pour 250 ml (1 cup) of Alfredo sauce. Place the rolled tortillas in the dish, seam-side down. Cover with the remaining Alfredo sauce. Sprinkle with the remaining mozzarella cheese (about 180 ml – 3/4 cup) and, if desired, the remaining chili seasoning.
- Bake for 15 to 20 minutes, until the enchiladas are lightly browned.
