12 oz. shrimp, shelled and deveined
1 (4 oz.) can diced chilies (Ortega)
1 (10 oz.) can enchilada sauce
1/2 medium onion, diced
2 cloves garlic, chopped
1 1/2 cups shredded cheese (Mexican "fiesta" style or cheddar)
12 corn tortillas
1/4 cup canola oil, divided

Preheat oven to 350°F. Set out a 9x12-inch oven safe baking dish. Thaw shrimp in cold tap water, drain and cut into small chunks.

Fry onion and garlic in a little oil until onion is soft. Add chilies, 1/4 cup enchilada sauce and shrimp and cook, stirring, until shrimp are opaque.

Pour 1/2 cup enchilada sauce into a small pan and gently heat.

Meanwhile, heat remaining oil in a small frying pan. When oil is hot but not smoking, dip one side of each tortilla in turn into the oil, using tongs. Set each tortilla on paper towels to drain.

Dip the non-oily side of each tortilla in the enchilada sauce, and place about 2 tablespoons of shrimp mixture in the center of the tortilla. Add a tablespoon of cheese, then roll tortilla and place in baking dish, tucking sides of tortillas underneath.

When all tortillas have been filled and placed in baking dish, pour remaining enchilada sauce over them and scatter remaining cheese over everything.

Bake at 350°F for 8 to 10 minutes or until cheese is melted.

Submitted by: Eleanor