Thursday, January 13, 2011

Shrimp and Bean Enchiladas

I am sick of being sick! I got a cold on the 27th and cannot get over the lingering cough! I never went to the doctor because it was mostly just congestion. Last night I started getting a mild pain in my chest which advanced this morning to a severe constant pain that increased when breathing and especially when coughing. I decided to go to the doctor... He gave me a Z pac and said my pain was soreness due to all the coughing. I have been sleeping/resting all day. The pain is still bad, but I am sure that I will be feeling better soon. 

My mom got me a subscription to Martha Stewart's Everyday Food magazine a few months ago. I usually find one or two recipes from it, but this month I pulled out 5. I have made 4 recipes and all of the wonderful! These enchiladas didn't originally include shrimp, but I wanted to add some protein. They are sooo yummy!!!
Shrimp and Bean Enchiladas
1 cup cottage cheese
1/2 can black beans, drained and rinsed (freeze other half for a later use)
1/2 pound shrimp
1/3 cup chopped cilantro
salt and pepper
cooking spray
8 corn tortillas
1/4 onion
1 Tb olive oil
2 garlic cloves
2 tsp chili powder
1 Tb white vinegar
1/2 can tomato puree (15 oz can)
1 cup chicken or vegetable broth

Peel and chop shrimp.
Put cottage cheese in a food processor and blend until smooth.

Mix together cheese, beans, shrimp, 3 Tb of cilantro and 1/8 tsp salt and pepper.
Wrap tortillas in paper towel and cook for 30 seconds.
Spray both sides of a tortilla with cooking spray.
Spoon about 2-3 Tb of cheese mixture on the tortilla and roll.
Place each roll seam side down into a greased baking dish. Bake on 350 for 15 mins.
Chop onion and garlic.
Heat oil in a skill and cook onion for a few mins, until tender. Add chili powder and stir for about 1 min.
Add chicken broth, vinegar and tomato puree.

Stir. Bring to boil and then lower to a simmer for 5 minutes to thicken. Season with salt and pepper.
Remove enchiladas from oven.

Serve enchiladas with a topping of sauce and cilantro.

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