Shrimp Enchiladas

Instructions

1. Prepare the shrimp
   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and just cooked through. Remove from skillet, let cool slightly, then roughly chop into bite-sized pieces.
2. Make the filling
   In the same skillet, add the remaining olive oil. Sauté the onion and bell pepper for 5 minutes until softened. Add garlic, cumin, and oregano and cook for 1 minute more until fragrant. Return chopped shrimp to the skillet, add 1/2 cup of enchilada sauce and the chopped cilantro. Stir to combine and remove from heat.
3. Prepare the tortillas
   Preheat oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Wrap tortillas in damp paper towels and microwave for 30 seconds to make them pliable. Alternatively, dip each tortilla briefly in warm enchilada sauce to soften.
4. Assemble the enchiladas
   Place about 1/4 cup of the shrimp mixture down the center of each tortilla. Top with a tablespoon of shredded cheese. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
5. Add sauce and cheese
   Pour the remaining enchilada sauce evenly over the enchiladas, making sure to cover all the tortillas. Sprinkle the remaining cheese over the top.
6. Bake the enchiladas
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and starting to brown.
7. Garnish and serve
   Let the enchiladas rest for 5 minutes before serving. Garnish with sliced avocado, fresh cilantro, sour cream, and lime wedges. Serve hot.