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Creamy Shrimp Enchiladas

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

Creamy Shrimp Enchiladas are a delightful fusion of tender shrimp, fresh vegetables, and a rich, cheesy sauce, all wrapped in soft tortillas. This dish offers a seafood twist on a Mexican classic, perfect for a special dinner or a comforting meal at home.

Ingredients

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For the Filling:

  • 2 tablespoons butter
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound medium shrimp, peeled, deveined, and cut into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice

For the Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups Monterey Jack cheese, shredded (reserve 1/2 cup for topping)
  • 1 cup sour cream
  • 1/2 cup salsa verde

For Assembly:

  • 8 (6-inch) flour tortillas
  • Cooking spray
  • 1 jalapeño pepper, seeded and diced (optional, for garnish)

Instructions

  1. Prepare the Filling:
    • In a large skillet, melt 2 tablespoons of butter over medium heat.
    • Add the diced red bell pepper and onion; sauté until the onion becomes translucent, about 5 minutes.
    • Stir in the minced garlic and cook for an additional minute until fragrant.
    • Add the shrimp to the skillet and cook until they start to turn pink, approximately 2-3 minutes.
    • Season the mixture with chili powder and salt.
    • Remove from heat and mix in the chopped cilantro and lime juice. Set aside.
  2. Prepare the Sauce:
    • In the same skillet, melt 4 tablespoons of butter over medium heat.
    • Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
    • Gradually add the chicken broth, whisking constantly to prevent lumps, and cook until the sauce thickens, about 5 minutes.
    • Reduce the heat to low and stir in 1 cup of the shredded Monterey Jack cheese until melted and smooth.
    • Remove from heat and blend in the sour cream and salsa verde until well combined.
  3. Assemble the Enchiladas:
    • Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
    • Lay a tortilla flat and place approximately 1/3 cup of the shrimp filling along the center.
    • Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
    • Repeat with the remaining tortillas and filling.
  4. Bake:
    • Pour the prepared sauce evenly over the enchiladas in the baking dish.
    • Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top.
    • Bake, uncovered, in the preheated oven for 30-35 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
    • If desired, garnish with diced jalapeño for an extra kick.
  5. Serve:
    • Allow the enchiladas to rest for about 10 minutes before serving to let the sauce set slightly.
    • Serve warm, optionally accompanied by pico de gallo, guacamole, or a fresh green salad.

Notes

  • For a spicier version, consider using Pepper Jack cheese or adding extra diced jalapeños to the filling.
  • Corn tortillas can be used for a more traditional enchilada; however, they may require warming to prevent cracking during rolling.
  • Ensure the shrimp are not overcooked during the initial sauté, as they will continue to cook during baking.

Find it online: https://newsvks.com/creamy-shrimp-enchiladas/