1 tablespoon vegetable oil 1 cup (1 small) chopped onion 1 cup (1 small) chopped green bell pepper 1 clove garlic, finely chopped 1 1/4 cups (10 ounce can) enchilada sauce with green chiles and inion, divided 1/2 pound cooked bay shrimp 1/4 cup vegetable oil 8 (6-inch) corn tortillas 1 1/2 cups (6 ounces) shredded Monterey jack or mozzarella cheese, divided Sliced red bell pepper (optional)
Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through.
Pour remaining enchilada sauce into small skillet; heat until warm.
Heat 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
Pass tortillas, using tongs, through oil to soften. Place on paper towels to drain.
Pass tortillas through enchilada sauce. Spoon 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake in preheated 350 degree F oven for 5 to 8 minutes or microwave on HIGH (100%) power for 2 to 3 minutes or until heated through and cheese is melted.
