Measurements

• 1 lb shrimp
• 1 cup shredded cheese
• 1 tbsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin
• 2 cups enchilada sauce
• 3 cloves garlic
• 1 green bell pepper
• 1 jalapeno pepper
• 2 limes
• 1 tsp paprika
• 3 Roma tomatoes
• 8 gluten
• 1 yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat some oil over medium heat.
• Add the diced yellow onion, green bell pepper, and jalapeno pepper.
• Sauté until softened, about 5 minutes.
• Add the minced garlic, chili powder, cumin, and paprika to the skillet.
• Cook for another 2 minutes, stirring frequently.
• Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 4-5 minutes.
• Stir in the diced Roma tomatoes and fresh cilantro.
• Remove from heat.
• Warm the gluten-free tortillas in the microwave or on a skillet until pliable.
• Spoon the shrimp mixture onto each tortilla, then roll them up and place them seam-side down in a baking dish.
• Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.
• Sprinkle the shredded cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool slightly.
• Squeeze fresh lime juice over the top before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.