Tuesday, June 18 2013, 11:48 AM MDT
As Aired On December 18, 2012
Recipe Courtesy Martin Herrera, Bandidos Border Grill
24 oz of red enchilada sauce
36 medium size shrimp
24 oz of oaxaca cheese
12 corn tortillas
4 oz of olive oil
2 tbs of chopped garlic
4oz of pico de gallo salsa
1. Cook the shrimp in the olive oil. After it turns a little pink, wrap it up in the tortillas, covering with the enchilada sauce and cheese.
2. Put it into the oven previously preheated at 300 and leave it until the cheese is melted and it’s ready to serve.
3. You can serve it with rice and beans and a side of salad. Enjoy!http://bandidosbordergrill.com/
(Copyright 2012 Sinclair Broadcasting Group)