Direction

1. Preheat the oven to 375°F. Coat a 9×13” baking dish with cooking spray.
2. In a medium saucepan, heat the Salsa Verde over medium heat until warm. Shred the cheese and set aside.
3. Heat a large non-stick skillet over medium-high heat and add raw tortilla. Cook until bubbles start to form and flip. Cook until it puffs up and flip once more and cook 30 seconds. Repeat with remaining raw tortillas and keep warm in kitchen towel.
4. Heat the oil in a heavy medium sauté pan over high heat. Add onion and sauté for 3 minutes, add the garlic, green chiles and sauté 1 minute. Add the bell peppers, chopped shrimp and sauté about 3 minutes. Season with salt and pepper and set aside to cool slightly.
5. Spread half of the warm salsa verde in prepared baking dish. Fill each tortilla across the center with shrimp mixture widthwise and top with a few tablespoons of the shredded cheese. Fold side towards center and then roll from edge closet to you up and over filling. Place seam side down in baking dish side by side. Repeat with remaining.
6. Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and cover dish with aluminum foil.
7. Bake for 15 minutes. Remove foil and continue baking until the cheese is bubbly and starts to turn golden in color, 5 minutes. Garnish with chopped cilantro and serve with your favorite side dish.