Creamy Shrimp Enchiladas

Name: Creamy Shrimp Enchiladas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 8 (6-inch ) flour tortillas; 2 tablespoons butter; 1/2 /2 cup red bell pepper, diced finely; 1/2 /2 cup white onion, diced finely; 2 cloves garlic, minced; 1 pound shrimp, peeled and deveined and chopped into 1 inch pieces; 1/2 /2 teaspoon salt; 1 teaspoon chili powder; 1/4 /4 cup chopped fresh cilantro; 2 tablespoons lime juice; 4 tablespoons butter; 4 tablespoons flour; 1 1/2 /2 cups chicken broth; 1/2 /2 cup salsa verde; 1 1/2 /2 cups shredded Monterey jack cheese; 1 cup sour cream

User Reviews

4.6

246 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 servings
Course
Main Course
Cuisine
Mexican

Creamy Shrimp Enchiladas

Farrah Morgan

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This shrimp enchilada recipe is a delicious Mexican recipe filled with veggies and flavorful shrimp and covered with a rich, creamy sauce.

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Ingredients

Servings

8 (6-inch ) flour tortillas

Shrimp Mixture:

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

Sauce:

4 tablespoons butter
4 tablespoons flour
1 1/2 /2 cups chicken broth
1/2 /2 cup salsa verde
1 1/2 /2 cups shredded Monterey jack cheese (use Pepper jack for more spice)
1 cup sour cream

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Instructions

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion over medium heat until slightly soft. Add the garlic and cook for an additional minute.
Add the chopped shrimp and cook for 2-3 minutes or until pink or just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
For the Sauce: In a large skillet, melt butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until the cheese melts. You can remove mixture from the heat and stir in the green salsa and sour cream.
Add 1 cup of the sauce to the reserved shrimp mixture and stir.
Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
Remove from the oven and let the enchiladas sit for 10 minutes before serving. Serve with pico de gallo, sour cream, and guacamole. You can also serve with refried beans or black beans.