“A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
  2. Mix shrimp, green onion and 1/4 cup of enchilada sauce.
  3. Mix the sharp and mozzarella together.
  4. In small saucepan, warm up remaining enchilada sauce and keep warm.
  5. Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
  6. Place chiles stuffed side up in a lightly greased baking dish.
  7. Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
  8. To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.

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