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Creamy Shrimp Enchiladas
Creamy Shrimp Enchiladas
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Indulge in decadent creamy shrimp enchiladas bursting with fresh flavors for a delightful dinner.
Ingredients:
  • 2 tablespoons butter
  • 0.5 cup finely diced red bell pepper
  • 0.5 cup finely diced white onion
  • 2 cloves garlic, minced
  • 1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 1.75 cups shredded Monterey Jack cheese, divided
  • 1 cup sour cream
  • 0.5 cup fresh green salsa (salsa verde)
  • cooking spray
  • 8 (6 inch) flour tortillas
  • 1 jalapeno pepper, seeded and diced
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large skillet over medium-high heat, melt butter. Sauté bell pepper and onion until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer the flavorful mixture to a bowl.
  • Place the shrimp in the skillet and cook until they begin to turn pink, which should take about 2 to 3 minutes. Then, add them to the vegetable mixture and combine with cilantro, lime juice, chili powder, and salt.
  • Craft the sauce: Start by melting butter in the skillet over medium heat. Add flour and cook until fragrant, about 1 to 2 minutes. Increase heat to medium-high, then gradually whisk in chicken broth. Continue whisking as the sauce thickens, around 5 minutes. Lower the heat, and mix in 1 1/2 cups of Monterey Jack cheese until melted, approximately 1 to 2 minutes. Take the skillet off the heat and gently stir in sour cream and salsa.
  • Incorporate 1 cup of cheesy sauce into the shrimp blend.
  • Prepare a 9x13-inch pan with cooking spray. Fill each tortilla with 1/3 cup of the delicious shrimp mixture. Roll them tightly and place seam-side down in the pan. Keep going until all the tortillas are filled and rolled. Pour the remaining sauce over the top for an extra burst of flavor.
  • Bake in the preheated oven until golden brown on top, for about 35 minutes. Sprinkle jalapeño over enchiladas, then top with remaining Monterey Jack. Bake for an additional 5 minutes until cheese is melted.
  • Allow the dish to rest for 10 minutes after removing it from the oven before presenting.

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