Name: Shrimp Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil -; 2 cloves garlic, minced -; 1 onion, diced -; 1 red bell pepper, chopped -; 1 jalapeño, seeds removed and minced -; 1 lb. shrimp, shells removed, deveined, and chopped -; Kosher salt -; Freshly ground black pepper -; 4 tbsp. butter -; 4 tbsp. all-purpose flour -; 1 1/2 c. milk -; 1/2 c. sour cream -; 1 (4.5-oz.) can green chilis -; 1 tsp. cumin -; Kosher salt -; Freshly ground black pepper -; 8 medium flour tortillas -; 1 1/2 c. shredded Monterey Jack, divided -; Freshly chopped cilantro, for garnish -; Pico de gallo, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Enchiladas

1. 1 tbsp. extra-virgin olive oil -

2. 2 cloves garlic, minced -

3. 1 onion, diced -

4. 1 red bell pepper, chopped -

5. 1 jalapeño, seeds removed and minced -

6. 1 lb. shrimp, shells removed, deveined, and chopped -

7. Kosher salt -

8. Freshly ground black pepper -

9. 4 tbsp. butter -

10. 4 tbsp. all-purpose flour -

11. 1 1/2 c. milk -

12. 1/2 c. sour cream -

13. 1 (4.5-oz.) can green chilis -

14. 1 tsp. cumin -

15. Kosher salt -

16. Freshly ground black pepper -

17. 8 medium flour tortillas -

18. 1 1/2 c. shredded Monterey Jack, divided -

19. Freshly chopped cilantro, for garnish -

20. Pico de gallo, for serving -

How to cook deliciously - Shrimp Enchiladas

1. Stage

Preheat oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and cook until softened, 7 minutes. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 5 minutes.

2. Stage

In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes.