West Texas-styled stacked shrimp enchiladas from Tex-Mex - Traditions, Innovations, and Comfort Foods from Both Sides of the Border (page 162) by Ford Fry and Jessica Dupuy

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Notes about this recipe

  • Lsblackburn1 on September 11, 2023

    As always with enchiladas, these require lots of steps, but are pretty easy to make. I made the chili paste earlier in the day; wasn’t sure how hot it’d be (I don’t do spicy!), so tried to shake out most of the seeds from the chiles. The result was perfect for me. To assemble, I used blue corn tortillas and did 4 layers. Baked for about 15 minutes at 350. End result was delicious.

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