Shrimp & Chorizo Enchilada Rosa
Preparation Time: 20 minutes
Cook Time: 20 minutes
Shrimp and chorizo sausage combine for a delicious dish the whole family will enjoy.
3 Tbs vegetable oil, divided
2 lbs uncooked medium shrimp, peeled and deveined and coarsely chopped
4 oz chorizo, chopped
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Alfredo Sauce
14 corn tortillas
1 cup shredded Monterey Jack cheese
1. Preheat oven to 375°.
2. Heat 2 tablespoons oil in large skillet and cook onion, stirring occasionally, until golden, about 4 minutes. Reduce heat to medium and stir in shrimp. Cook, stirring occasionally, 1 minute. Remove shrimp mixture to bowl.
3. Heat remaining 1 tablespoon oil in same skillet and cook chorizo, stirring occasionally, until golden. Stir in Sauces 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 mixture into shrimp mixture. Spread 1/2 cup sauce mixture into 13 x 9-inch baking dish. Coat 3 tortillas with sauce mixture and arrange in layer in baking dish. Spread 1/2 of the shrimp mixture in dish. Repeat layers using tortillas and shrimp mixture. Tear 5 remaining tortillas into pieces to cover any gaps. Pour remaining sauce over tortillas. Sprinkle with cheese, bake uncovered, about 20 minutes.
For a spicy kick add 1 1/2 tablespoons finely chopped chipotle pepper in adobo sauce to the sauce mixture.