Shrimp Tortilla Casserole

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Tortilla Casserole

This simple recipe makes a delicious evening snack or a light lunch with a green salad. While making this recipe, I realized I didn’t have any tomato sauce. My workaround came out great so I am sharing the trick, as long as you have my substitutes in stock. Take a can o diced tomatoes and puree. Since I wanted mine a little chunky, I didn’t puree it completely. Add 2 tablespoons of ketchup to 1/2 cup of tomato puree and delicious tomato sauce is done. The ketchup thickens the consistency and also adds flavor.

Shrimp Tortilla Casserole

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Serves 6

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 onion, thinly sliced
  • 2 finely chopped garlic cloves
  • 1 finely chopped jalapeno
  • 7 1/2 oz. shelled and deveined shrimp
  • 2 tablespoons finely chopped cilantro
  • 6 corn tortillas
  • 1/2 cup chunky tomato sauce
  • 4 oz. grated pepper jack cheese
  • pickled jicama, for garnish

Preheat oven to 350 F.

In a skillet, heat oil. Add garlic, onion and jalapeno. When the garlic starts to change color and onions have softened. Add shrimp. Cook for about 2-3 minutes, until the shrimp turn pink.

Turn off heat. Add cilantro and stir to combine.

In a casserole dish, lay out tortillas. Add shrimp filling on top. Sprinkle grated cheese on top. Add tomato sauce on top.

casserole -edit

Bake for 15 minutes, until cheese melts.

To serve, slice into 6 pieces and garnish with pickled jicama.

Shrimp Tortilla Casserole, Tortilla Casserole

These can easily be folded up and eaten like a burrito, if you’re on the go!

eating -edit

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Shrimp Tortilla Casserole
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Shrimp Tortilla Casserole

Prep Time10 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion thinly sliced
  • 2 finely chopped garlic cloves
  • 1 finely chopped jalapeno
  • 7 1/2 oz. shelled and deveined shrimp
  • 2 tablespoons finely chopped cilantro
  • 6 corn tortillas
  • 1/2 cup chunky tomato sauce
  • 4 oz. grated pepper jack cheese
  • pickled jicama for garnish

Instructions

  • Preheat oven to 350 F.
  • In a skillet, heat oil. Add garlic, onion and jalapeno. When the garlic starts to change color and onions have softened. Add shrimp. Cook for about 2-3 minutes, until the shrimp turn pink.
  • Turn off heat. Add cilantro and stir to combine.
  • In a casserole dish, lay out tortillas. Add shrimp filling on top. Sprinkle grated cheese on top. Add tomato sauce on top.
  • Bake for 15 minutes, until cheese melts.
  • To serve, garnish with pickled jicama.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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