Tonight we made up some shrimp enchiladas - corn tortillas warmed in the skillet, then filled with a little guacamole and a few shrimp, rolled up and placed in a casserole dish, covered in tomatillo salsa and cheese, and baked. I paired it this time around with a little homemade habanero and pineapple salsa, to make use of some frozen pineapple we had around, and the habaneros Dan accidently bought.
The salsa was a bit spicy, even with the pineapple to cool it a bit, but was still yummy. There's a lot left over, so I'll have to think of ways to use it soon.
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