Setting aside the marinating time, these enchiladas go from prep to table in less than a half an hour.
Robin Mather Special to the Arizona Daily Star Back when I kept a huge pantry of home-canned items, I came to an enlightening realization.
That can be as simple as sticking a list of in/out items and dates on the freezer door and taking a weekly inventory of items in the pantry that should be used up soon. But I was in the mood to try something different last week, and these shrimp enchiladas were an easy solution. I had everything I needed except the big flour tortillas. With a big leafy salad, two enchiladas were plenty for me for supper. Leftovers were terrific for lunch the next day .
I didn’t bother to add salt or pepper to the filling because I didn’t see the need for either. However, you do you — feel free to add one or both if that’s your preference.
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