These are soooo good! I saw some chef make a version of these on The Chew… and it looked yummy.. and very interesting as she added nutmeg to the tomato sauce- not something I associate with Mexican cooking…. So, I tweaked it to my taste and came up with this version. They are easier than traditional enchiladas as there is no assembly requires.. just dip the tortillas in the sauce and add the filling, fold in half and serve!!! Definitely make yesterday’s slaw with them…

• 2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
• 2 garlic cloves, peeled
• 1 jalapeno chili, sliced in half and deseeded
• 1 medium onion, chopped
• ½ teaspoon nutmeg
• 1 teaspoon salt
• 1 cup fish stock
• ½ cup heavy cream
• 1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep warm.

• 1 pound medium shrimp, cleaned and cut into half
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon salt

Heat a frying pan with the butter and olive oil. Add the shrimp and cook on medium heat, stirring constantly, for 3 to 4 minutes or till the shrimp is cooked through. Turn heat off and keep aside.

• 1 large avocado, diced
• Juice of half a lemon
• 1 teaspoon salt

Mix the avocado, lemon juice and salt in a small bowl and keep aside.

• 6 to 8 6 inch tortillas, heated in a toaster oven or stove top
• ½ cup queso fresco, crumbled

Take each tortilla and immerse in the tomato sauce. Remove and place on a plate. Add some shrimp and avocado and garnish with some queso fresco. Repeat with the rest of the tortillas.