I am a big fan of Mexican food in general, but there is something so comforting about a baked casserole dish like this which is so satisfying. The spicy shrimp inside combined with he coolness of the avocado is a tasty combination not to be missed.
- 1 teaspoon butter
- 2 pounds peeled uncooked shrimp
- 12 corn tortillas
- 2 cups Uncle Ben’s Mexican flavoured Rice
- 2 cups prepared red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon seasoning salt
- 1 cup shredded marble cheese
- 1 cup chopped avacado
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- Limes for garnish
Preheat the oven to 375. Cook the rice according to package directions. Set aside. Meanwhile, in a large skillet melt the butter and sauté the shrimp for 5 minutes until pink. Add the cumin, seasoning salt & cayenne pepper. In a large casserole dish, pour 1 cup of the enchilada sauce in the bottom. Then add a layer of corn tortillas. Next add a layer of the rice. Then the shrimp. Then top with a second layer of tortillas. Pour over the second cup of enchilada sauce and top with cheese. Bake in the oven for 15 minutes until bubbly. Remove from the oven and top with the avocado, cilantro and a drizzle of sour cream. Serve with a squeeze of lime.