Three shrimp enchiladas come topped with ranchero salsa and are served with rice and a sour cream salad. The kitchen keeps the build straightforward, letting the sauce and the seafood lead while the tortilla stays soft under the topping. The plate is satisfying without being oversized, with a mix of saucy, creamy, and savory notes in each bite. The menu listing makes the filling and accompaniments explicit, giving this location clear evidence for the dish.