Shrimp Enchiladas
Servings: 8 enchiladas
Ingredients
- Shrimp mixture:
- 2-3 tablespoon butter
- ½ cup red and green bell pepper finely chopped
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1- pound shrimp peeled and deveined, chopped into pieces
- ¼ cup cilantro chopped
- ½ tsp salt
- ½ tsp cumin
- 1 tsp chili powder
- 8 9 inch flour or corn tortillas
Cream Sauce:
- 2 tablespoon butter
- 2 tablespoon flour
- 1 1/2 cup chicken broth
- 1 cup sour cream
- ½ tsp garlic powder
- ½ cup diced canned chilies
- salt and pepper to taste
- ¼ cup green enchilada sauce or salsa Verde sauce
- 2 cups Monterey Jack cheese
- garnish: sour cream cilantro, jalapeños, and limes
Instructions
- Preheat oven to 350° F. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
- Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
- Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
- Assemble enchiladas: Add 1/3 cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
- Bake 20 -30 minutes.
- Serve immediately, garnish and enjoy!!