Shrimp Chorizo Enchiladas

Ingredients

2 Tbsp. vegetable oil (, divided)

1 onion (, chopped)

1 zucchini (, quartered and cut into chunks)

1 lb. uncooked medium shrimp (, peeled and deveined and coarsely chopped)

4 cloves garlic (, chopped, divided)

2 oz. chorizo (, chopped)

2 tsp. chipotle peppers in adobo sauce

1 jar bertolli vodka sauce made with fresh cream

8 corn tortillas

1/2 cup queso fresco cheese (crumbled)

Directions

Step 1:

Preheat oven to 375°. Spray 11 x 7-inch baking dish with no-stick cooking spray; set aside.

Step 2:

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook onion with zucchini, stirring occasionally, until golden, about 4 minutes.

Reduce heat to medium and stir in shrimp.

Cook, stirring occasionally, 1 minute.

Stir in 1/2 of the garlic and cook 30 seconds.

Remove shrimp to medium bowl and set aside.

Step 3:

Heat remaining 1 tablespoon oil in same skillet over medium heat and cook chorizo, stirring occasionally, until golden, about 3 minutes.

Stir in remaining garlic and cook, 30 seconds.

Stir in chipotle pepper and reserved sauce and cook 30 seconds.

Stir in Sauce.

Bring to a boil.

Reduce heat and simmer covered partially, stirring occasionally, until slightly thickened, about 6 minutes.

Remove from heat and set aside.

Step 4:

Stir 1/2 cup sauce mixture into shrimp mixture.

Spread 1/2 cup sauce mixture in prepared baking dish.

Coat 2 tortillas with sauce mixture and arrange in layer in baking dish.

Cut 2 tortillas in half.

Dip 2 halves in sauce and arrange in dish covering any area not already covered with tortilla.

Spread 1/2 of the shrimp mixture in dish.

Repeat layers.

Top with 2 remaining tortillas dipped in sauce.

Pour remaining sauce over tortillas.

Bake covered until heated through, about 20 minutes.

Sprinkle with cheese.