Recipe of the Month

Chipotle Shrimp Enchiladas

Serves 4

1/2 cup Canola Oil
8 (6 in) corn tortillas
1/3 cup onion, finely chopped
2 garlic cloves, minced
1 (19 oz) can Enchilada sauce
Shoffeitt's Ka-Jun Fire Seasoner
1 to 2 Tbs. Chipotle sauce
1 lb. cooked, shelled and deveined shrimp
4 oz crumbled Feta cheese


Preheat oven to 350. Heat oil in large skillet. Soften tortillas by dipping them in hot oil for 2 seconds on each side; drain on paper towels. Discard all but 1 Tbs. oil. Add onions and garlic to skillet. Cook over medium heat for 3 minutes. Add Enchilada and Chipotle sauce; simmer for 5 minutes. In a medium bowl combine shrimp and 1 cup of sauce mixture. Spoon 1/3 cup shrimp mixture down center of tortillas; sprinkle with Shoffeitt's Ka-Jun Fire Seasoner and roll up. Place seam side down in 13x9 inch baking dish. Pour remainder of sauce over filled enchiladas. Sprinkle with cheese. Bake @ 350 for 15 minutes.


Next month's recipe:
Pork Chop Surprise (a slow cooker favorite!)

Featuring:
Shoffeitt's Johannesburg Reisling Seasoner &
Shoffeitt's Dry Lemon Juice Seasoner

Serves 4