| | Cattlemen's Smoky BBQ sauce (not the smoky house recipe) |
| 1 to 1 1/2 tbsp. | Honey |
| | Thin flour tortillas (I prefer Marquez brand) |
| | Small or cocktail cooked shrimp |
| | Shredded monterrey jack cheese |
| | Diced pimentos |
| | Kosher salt |
| | Black pepper |
| | Cumin |
| | Sour cream |
Put one layer of tortillas in bottom of 8x8 pan (may need to cut a couple to fit), then put layer of cheese, shrimp and cheese. Sprinkle a little kosher salt (less if more) evenly over the cheese, black pepper and cumin, as well as pimentos. Top with another single layer of tortillas. Mix sauce with honey (a tablespoon, 1 1/2 tbsp. or so -- I just drizzle it in there and then taste it to see if it tastes okay), then spread not too thick but enough to evenly cover with a good thin layer over the tortillas. Bake at 350 for about 30 minutes.
Drizzle or spoon sour cream on top.
I have tried to make this with the enchiladas rolled up but it really works better to do it the stacked way.