Go Ahead, Splurge A Little: Shrimp + White Bean Enchiladas

Sunday nights in our home call for a little splurge.  Something carby, something cheesy, something just a smidge bit indulgent.  Enchiladas often win out, obviously.

But another thing about a Sunday night is that I don't want to be stressed in the kitchen -- any lengthy or complicated recipe is a no-go.  The thing I love about these enchiladas is that there's no real recipe ... just eyeball the ingredients, tweak to your taste, and as my Nana would say, "You know it's done when it looks ready."

Basic Enchilada Instructions

• Spray 9x13 with Pam.
• Fill tortillas with what you love.
• Wrap 'em up and lay them in a row.
• Top with enchilada sauce and cheese.
• Bake at 350* and you know it's done when it looks ready.

Here's how I used these basic instructions to put together our Shrimp and White Bean Enchiladas.

Sautee shrimp in a little butter or olive oil and add to center of tortillas.

Sautee half of a white onion and add to the tortillas.

Rinse a can of white beans in a colander until they don't create bubbles any more and add beans to the tortillas.

Add a little shredded cheese to each tortilla - this helps the inner ingredients to bind together.

Roll up and place seam-side-down on a 9x13 that you have sprayed with Pam.

While I do love enchiladas with red sauce, I've been on a green sauce kick recently.  To top my enchiladas, I used diced green chiles and green enchilada sauce.  Just pour both right on top of the rolled tortillas, no need to even mix them.

We love black olives, so I added those on top.

Top with a little shredded cheese.  I used some from a bag of Mexican blend but then used some freshly-grated pepperjack on top.  Freshly grated cheese just melts so well and tastes better.
 

Bake at 350 degrees for about 20-25 minutes ... you'll know when it's done because the cheese will be nice and melty and just slightly golden brown.

As a side, we are so in love with refried black beans.  I shredded some cheese to top that and also added some sliced avocado.  A lime wedge is the final thing you need to zest this dinner right up!

I did mention that it was indulgent, right?!

The best thing about this easy dinner is that you can use the basic instructions above and just add in whatever you love.  Craving beef?  You can sub out the shrimp and white beans for brisket and black beans, and then top with red sauce.  That would be heavenly.  Or, want to go vegetarian?  Fill the tortillas with refried beans, sauteed red peppers, and goat cheese.

What are some of your favorite enchilada fillings?

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