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Shrimp & Chorizo Enchiladas Rosa

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  • 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 crema
  • 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 1 cup shredded Monterey Jack cheese
  • 15 corn tortillas

NUTRITIONAL INFORMATION

 

Amount per serving

Calories670
Calories from Fat360
Total Fat40g
Saturated Fat18g
Trans Fat0g
Cholesterol275mg
Sodium2150mg
Total Carbs45g
Dietary Fiber6g
Sugars8g
Protein40g
Calcium30%
Iron15%
Vitamin C6%
Vitamin A35%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 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.