Enchiladas de Camaron Y Calabaza

These delicious enchiladas are filled with shrimp and zucchini, topped with a flavorful sauce, and baked to perfection.

Ingredients - Serves 4

Preheat the oven to 375°F.
In a large skillet, heat the vegetable oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the shrimp and zucchini to the skillet and cook until the shrimp are pink and cooked through, about 5 minutes.
Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread a spoonful of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with a portion of the shrimp and zucchini mixture, roll tightly, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle the shredded Monterey Jack cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.