For enchiladas: 12 gf corn tortillas Corn oil 8 ounces gf cream cheese 1 pound cooked small shrimp 1 cup parmesan cheese
For sauce: 4 ounces spicy sausage* 6 Tablespoons gf flour 1/4 cup onion, chopped 2 teaspoons ground chili powder 1/2 teaspoon ground coriander 1/4 teaspoon black pepper 2 cups fish or chicken stock 1/4 cup fresh orange juice 2 garlic cloves, crushed 1/2 teaspoon gf hot sauce
For sauce: In a large saucepan, cook and brown sausage over medium-high heat.
Remove sausage, stir in flour and cook for 1 minute. Stir in onion, chili powder, coriander and pepper; cook for 1 more minute. Stir in fish or chicken broth, orange juice, garlic and hot sauce. Stir until mixture is smooth and comes to a boil.
Remove from heat and stir in sausage.
For enchiladas: Heat a medium skillet over medium-high heat. Add oil, about 1/8". When oil is hot add tortillas, one at a time, and cook on each side, about 30-45 seconds, until soft. Stack on a plate and set aside.
Preheat oven to 375 degrees F.
In a bowl, combine 1/2 cup of sauce with cream cheese. Stir shrimp into cream cheese and sauce mixture.
Divide filling evenly onto 12 tortillas; rolling tortillas into tube shapes.
Pour 1 cup of sauce into bottom of a 12"x9" baking dish and arrange rolled enchiladas in a single layer on top of sauce. Pour remaining sauce over enchiladas. Sprinkle with Parmesan cheese and bake for 20 minutes, or until sauce is bubbling. Serve hot.
*Visit our cooking class this month on making your own sausage.