Shrimp Enchiladas with Mango Peach Salsa

It's Sunday! My favorite day of the week to cook! I love making a ton of food on Sundays so that I have left overs to take to work all week. A few weeks ago, I found a recipe for veggie enchiladas and they were AMAZING. I wanted to make them again but add in a few little twists like shrimp for protein and mango salsa just because it's just so good.
I woke up early this morning to make the marinade and let the shrimp and veggies really soak up the flavor. I made the mango salsa a little later in the day but still made sure to give it enough time to let all of the flavors combine. 
So here it is! Shrimp Enchiladas with Mango Peach Salsa:

What you'll Need:

Enchiladas:
1lb uncooked shrimp
8oz mushrooms
1 red bell pepper, chopped
1/2 red onion, finely chopped
Cilantro
2 cups of Mexican Cheese
6-8 Whole Wheat Tortillas

Marinade:
1/4 cup Olive Oil
2 limes, juice of both and zest of one half
2 inches of Ginger (give or take depending how much you like ginger), shaved 
3 cloves of Garlic, crushed
Salt & Pepper to season

Salsa:
1 Mango, seeded and chopped
1 Red Pepper, chopped
1 Peach, chopped
Juice of 2 limes
Juice of 1/2 a  lemon
A few jalapenos, depending on how spicy you want it
2 tbsp cilantro, chopped
A  dab off Hot Sauce (I actually used Siracha)
Salt & Pepper to season
A dash of Cayenne 

First, you'll need to make the marinade. Combine all of the ingredients into a bowl and whisk together.
Put all of the shrimp and veggies in a large, preferably glass, bowl. Pour the marinade over the top and use your hands to mix until all of the shrimp and the veggies are evenly coated. Cover and refrigerate for at least 2 hours. 

To make the salsa, combine all of the above mentioned ingredients, cover and let sit for at least 30 minutes. You want the salsa to be room temperature so it doesn't cool down the enchiladas when you top them.

Now to assemble the enchiladas. Preheat your oven to 375 degrees. Grease a baking pan with olive oil or cooking spray. 
This is where you have 2 options. I prefer to cook the enchiladas on their own without the salsa so that the tortilla gets crispy. Then I will top them off with the salsa. The more traditional route is to cook the enchiladas in the salsa. It's really up to you!
Fill the tortillas with just enough veggies and shrimp so that you are still able to roll them and then sprinkle with a little cheese. Roll them and dab a little sour cream at the closure to ensure they stay shut. Line them up side by side in the pan. Brush the tops with a little bit of olive oil and sprinkle the remaining cheese on top.
Cook for about 20 minutes.
Remove and top with mango peach salsa and little bit of sour cream.
Serve with a glass of red wine. We had Chilean Root Cabernet Sauvignon.
Yum!!