Shrimp Enchiladas

1/2 lb shrimp

4 – 5 mushrooms

1/4 cup red onion, chopped

2 cloves garlic

5 small whole wheat tortillas

1 bunch cilantro

1 scallion

shredded cheese (I used a Mexican blend)

Couple splashes worcestershire sauce

1 cup (approximately) of enchilada sauce.  I used Trader Joe’s, which tasted just like Taco Bell’s red sauce and made me want a bean burrito in a bad way.  You can use the canned kind, or make your own if you’re some kind of super star.

Saute the onion and garlic over low heat, then add the sliced mushrooms.  Cut the shrimp up into smallish bite sized pieces and cook until they are just barely starting to turn pink.  Add the worcestershire sauce, the cilantro, and the scallion and turn off the heat.

Pour a little of the enchilada sauce (1/4 cup or so) on the bottom of a baking dish, then fill each tortilla with 1/5 of the shrimp mixture and a tiny bit of cheese.  Put into the dish seam-side down, and cover with remaining enchilada sauce and a lot of cheese.  I mean a lot.  Smother those things, seriously.  Calcium.

Bake at 375 for 20 minutes or so, until the sauce is bubbling and the cheese is melted.