Oregon Bay Shrimp and Chorizo Enchiladas with Cortido
A sautéed shrimp and chorizo filling rolled into corn tortillas. Smothered and baked in a creamy chipotle sauce and pepper jack cheese. Garnished with green onions and served with a side of cortido.
Servings: 4
Allergens: Milk, Shellfish (Shrimp)
Ingredients: Bay Shrimp & Chrorizo Enchiladas, Pepperjack, Lime, Green Onion, Latin Style Cortido. Moderately spicy.
Heating Instructions: Covered with lid heat enchiladas at 350F until enchiladas are heated through. Serve cortido on side.
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