Laden with succulent shrimp and creamy cheese, these enchiladas will satisfy your craving for richness and spice. And the loads of fresh vegetables and tangy lime keep the dish from being heavy. Pair with a crisp Pinot Grigio for a perfect late summer dish.
As a grad student, Sarah is an expert at cooking on a budget. Her specialties include food that can be carried long distances in tiny backpacks and following recipes only as far as the bottom of the ingredient list. Has been known to try to protect dessert by telling Dave it's made with 'milk-encrusted milk products'.