Barbecue Shrimp Enchiladas-YUMMY

A while back, David and I went with our dear friends-Mel and Jdub- to taste the food for their rehearsal dinner at Reata in Ft. Worth. Honestly, it was some of the best food and flavors I have ever put in my mouth. They call their food "Texas cuisine" meaning all the yummy Texas flavors you love but in mixed together in a completely new way.

SO- after we finished eating all this yummy food we went to the gift shop and bought the cook book with recipes! We have made a few things and last night we decided to cook the Barbecue Shrimp Enchiladas.

We loved them so- I thought I'd pass it along and save you the $35 on the cook book.

Barbecue Shrimp Enchiladas
(12) 8 in. flour tortillas
4 c of the Barbecue Enchilada Sauce (separate recipe)
3-4 c Monterey Jack cheese, shredded
1 1/2 lbs. Sauteed Shrimp (separate recipe)

Preheat oven to 350 degrees F. Lightly coat the bottom of a large baking dish with about 1/2 of the BBQ Enchilada Sauce.

Cut 1/2 inch strip of each flour tortilla and discard. Pour about 1 tablespoon of BBQ sauce in a straight line, through the center of the Tortilla.


Place about 4 or 5 of the cooked shrimp on the top of the sauce.


Sprinkle 2 heaping tablespoons of the shredded cheese on the cooked shrimp.


Roll the tortilla tightly (like a small burrito) and place in baking dish that has been coated with the sauce.

Nestle the 12 assembled enchiladas side by side in the coated baking dish.


Pour the remaining 1 1/2 cups of BBQ sauce over the enchiladas. Sprinkle the remaining 3/4 to 1 cup of shredding cheese over the sauce. Cover loosely with aluminum foil so the cheese doesn't stick to the foil. Bake for 15 min. or until cheese topping begins to bubble and the eddges of the enchiladas turn a little crusty.

Remove from oven and let rest for 5-10 min before serving. Serves 6


Sauteed Shrimp
1/4 cup oil
2 tablespoons fresh garlic, minced
1 1/2 lbs. (sized 41-50 per pound) fresh shrimp- raw, peeled, deveined, and deheaded
Kosher salt
Freshly ground black pepper

Coat a large saute pan with oil and heat over medium-high heat. Add garlic and saute until garlic is toasted to rich brown color. Add shrimp to the saute pan. Immediately dust the entire pan with salt and pepper to lightly coat the shrimp. Saute the shrimp for about 3-4 min, stirring often. (The goal is for the shrimp to be cooked to a medium temperature when assembled in the enchiladas. Baking the enchiladas will cook the shrimp a little more.)

Barbecue Enchilada Sauce
3 cups ketchup
4 tablespoons apple cider vinegar
1/2 cup brown sugar
2 teaspoons Tobasco sauce
1 tablespoon Worcestershire sauce
3/4 cup yellow onion, diced
1 dried bay leaf
1/2 teaspoon ground expresso beans
1 cup heavy cream

Place all ingredients in a saucepan over medium-high heat and bring to a rapid boil. Reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and let the mixture cool thoroughly. Allowing it to thicken will make assembling the enchiladas easier.

**David and I halved these recipes since we were cooking for 2 not 6. We also agreed we would use less brown sugar in the bbq sauce and a little more salt. But overall AMAZING**

We served with refried beans...or you could do some rice and beans..

ENJOY!