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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This came from Debbie macomber's cedar cove cookbook Ingredients:
1 (16 ounce) container ricotta cheese |
2 cups shredded monterey jack cheese |
1 lb shrimp, peeled, cooked and deveined |
5 scallions, sliced |
1/2 cup chopped fresh cilantro |
1/8 teaspoon salt |
1/4 teaspoon pepper |
8 medium flour tortillas |
2 cups green tomatillo sauce |
1 cup red chili sauce |
Directions:
1. preheat oven to 350.
2. coat a 2 quart baking dish with cooking spray.
3. combine ricotta, jack cheese, shrimp, scallions, cilantro, salt and pepper.
4. fill tortillas with shrimp mixture.
5. carefully roll up.
6. place tortillas, seam side down in pan.
7. drizzle red and green sauces over tortillas.
8. cover with foil and bake 30 minutes.
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