Name: Creamy Shrimp Enchiladas
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Finely diced red bell pepper - ½ cup; Finely diced white onion - ½ cup; Garlic, minced - 2 cloves; Medium shrimp - peeled, deveined, and cut into 1-inch pieces - 1 pound; Chopped fresh cilantro - ¼ cup; Lime juice - 2 tablespoons; Chili powder - 1 teaspoon; Salt - ½ teaspoon; Butter - 4 tablespoons; All-purpose flour - 4 tablespoons; Chicken broth - 1 ½ cups; Shredded Monterey Jack cheese, divided - 1 ¾ cups; Sour cream - 1 cup; Fresh green salsa (salsa verde) - ½ cup; Cooking spray - ½ cup; Flour tortillas - 8 (6 inch); Jalapeno pepper, seeded and diced - 1

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Shrimp Enchiladas

1. Butter - 2 tablespoons

2. Finely diced red bell pepper - ½ cup

3. Finely diced white onion - ½ cup

4. Garlic, minced - 2 cloves

5. Medium shrimp - peeled, deveined, and cut into 1-inch pieces - 1 pound

6. Chopped fresh cilantro - ¼ cup

7. Lime juice - 2 tablespoons

8. Chili powder - 1 teaspoon

9. Salt - ½ teaspoon

10. Butter - 4 tablespoons

11. All-purpose flour - 4 tablespoons

12. Chicken broth - 1 ½ cups

13. Shredded Monterey Jack cheese, divided - 1 ¾ cups

14. Sour cream - 1 cup

15. Fresh green salsa (salsa verde) - ½ cup

16. Cooking spray - ½ cup

17. Flour tortillas - 8 (6 inch)

18. Jalapeno pepper, seeded and diced - 1

How to cook deliciously - Creamy Shrimp Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Make the filling: Melt butter in a large skillet over medium-high heat. Add bell pepper and onion; sauté until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a bowl.

3. Stage

Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.

4. Stage

Make the sauce: Melt butter in the same skillet over medium heat. Stir in flour and cook until fragrant, 1 to 2 minutes. Increase the heat to medium-high and slowly whisk in chicken broth; cook, whisking constantly, until sauce thickens, about 5 minutes. Reduce the heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from the heat and stir in sour cream and salsa.

5. Stage

Stir 1 cup of cheese sauce into shrimp mixture.

6. Stage

Assemble enchiladas: Spray a 9x13-inch pan with cooking spray. Fill one tortilla with 1/3 cup shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with to fill and roll remaining tortillas; pour remaining sauce over top.

7. Stage

Bake, uncovered, in the preheated oven, until golden brown on top, about 35 minutes. Sprinkle jalapeño over enchiladas, then sprinkle with remaining Monterey Jack. Continue baking until cheese is melted, about 5 minutes more.

8. Stage

Remove from the oven and let sit for 10 minutes before serving.