Once I discovered the magic of bottled enchilada sauce (the red stuff), I got big into chicken ‘ladas.  But every once in a while you want to mix it up, keep the magic alive, if you will.  So that’s why when I saw this recipe for shrimp enchiladas in a white/verde sauce that seemed barely more difficult than cracking open that bottle of red sauce, I figured I had to try it out.

Though I could have rolled up my enchiladas a little better, the recipe was easy to follow and came out well.  I used whole wheat tortillas, but I actually recommend going with the traditional, less healthy white flour ones.  They’re thicker, so they won’t get too flimsy in the sauce.  One change I made that I highly recommend is using pepper jack instead of monterey jack cheese.  That little kick of spice made a big difference.

I probably could have garnished these a bit, but I was too excited about getting these cheesy delights in my face.