Chicken and Shrimp Enchiladas

Tonight, I decided to go back to my friend, Kita's, enchilada recommendation.  Her sister sent her this recipe and I have adapted a few things to my taste and what I had available.

For tonight's version, I replaced the beef I originally used with both chicken and shrimp (since I realized a little late in the game that I was running low on shrimp, I just sauteed a chicken breast that I had seasoned with salt and pepper.)  I didn't use them together but instead made two different kinds of enchiladas.  I also used two kinds of red salsa instead of green salsa because the Publix I went to only had some lame El Paso Salsa Verde available.  I used the mango and peach salsa I bought a Costco a while ago as well as Publix brand of medium salsa which was actually quite nice.

The mango/peach salsa was pretty tasty with the shrimp enchiladas in particular.  The only thing I didn't like was that it didn't taste particularly Mexican.  But, whatever, it was a little gourmet and Damien seemed to like it, too.

I also mixed up the veggies a bit.  I did use the squash and corn like the recipe calls for, but I also threw in a poblano pepper and a half of a jalapeno to make things a little spicier.

All in all, it was pretty good.  My apologies to Kita and her sister, Mollie for screwing with an already terrific recipe.  You're original is still the best.