Recipe

		Shrimp Enchiladas with Guajillo Salsa
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 tablespoon butter

3 cloves garlic, minced

1 lb raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces

Kosher salt and freshly ground black pepper

14 corn tortillas

4 cups shredded Oaxaca cheese (or dry mozzarella)

GUAJILLO SALSA:

24 guajillo chiles, stemmed, seeded and deveined

4 cloves garlic, peeled

1/2 medium white onion, peeled

1 vine ripened tomato, boiled 30 seconds, peeled and seeded

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 bay leaf

1/3 C Agave, if sauce is too bitter

TO MAKE GUAJILLO SALSA: - In a large flat saucepan over medium-high heat, place 5 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2.5 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper. In a medium, heavy saucepan over medium heat pour guajillo salsa into the pan. Add the bay leaf and simmer about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired. TO MAKE ENCHILADAS: - Preheat the oven to 375 degrees F. Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly. In a medium saucepan, heat the Guajillo Salsa over medium heat until warm. In a 11-by-7-inch glass baking dish, pour some of the Guajillo Salsa on the bottom to coat. Next 1 at a time add the tortilla to the Guajillo Salsa turning the tortillas in the salsa until fully coated. Transfer the salsa-coated tortillas to plate, add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in the 11-by-7-inch glass baking dish. Repeat with 14 tortillas, fitting snuggly into the dish. Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. Top with the remaining Oaxaca cheese. Bake in the oven until the cheese melts, about 20 minutes.