Do you ever talk to your food? I don’t.
If I did I might be inclined to tell these shrimp enchiladas how sorry I am.
Sorry for doubting them and thinking they weren’t worthy before even putting one single bite into my mouth. I should know better. Jumping to hasty conclusions never ends well for me.
I mistakenly thought the shrimp would turn into rubber bands when in fact nothing could be farther from the truth.
Instead they were so soft and tender they all but melted in my mouth.
Corn-tortilla-bundles-of-joy filled with not only shrimp but sweet, crispy corn, buttery bites of avocado and crumbled queso cheese (Because the Blonde Duck told me it’s the only kind of cheese you should put on enchiladas. It’s the law in Texas. They’ll put you in jail for using cheddar. . . I’m never stepping foot there. . . I’m surely wanted.).
Topped with my creamy homemade sauce made of chicken broth, sour cream, green chiles and little else, these are two sides of dreamy.
Oh yeah. . . shrimp enchiladas? Are you there?
I wish I had made you sooner.