These are definitely not your average enchiladas. I bookmarked this recipe a long time ago, and have planned to make them so many times since then. But I have this other recipe for chicken enchiladas that I just adore. So whenever I’m in the mood for enchiladas I just can’t pass up the chance to make the chicken ones. They really are amazingly good, and I get emails about them regularly. But this shrimp version has been on my mind for a while. This weekend was the ‘perfect storm’ for this recipe. First, the weather was just perfect, warm enough to be outside but not sweaty hot yet. The sun was shining and we spent most of our day on Saturday at a neighborhood festival soaking up the sun and enjoying the cool breezes. It put me in a beachy kind of mood. Second, shrimp was on sale at my local market and I really wanted to buy some. And third, I wanted something completely new for dinner. I need a lot of variety not only in my meals but in the way I cook as well. Making the same recipe over and over is a little bit like torture for me. Much like watching a movie over and over again, I just can’t bring myself to do it. Much to my husband’s dismay in both cases.
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