Creamy Shrimp Enchiladas
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Creamy Shrimp Enchiladas
Description
These enchiladas start with sautéing diced red bell pepper, onion, and garlic, which are then combined with chopped shrimp cooked briefly until just pink. Seasoned with salt, chili powder, lime juice, and fresh cilantro, the filling balances brightness with mild spice.
The sauce is made by forming a roux with butter and flour, then gradually whisking in chicken broth to a creamy base. Salsa verde and Monterey Jack cheese are incorporated for flavor and smoothness. The sour cream enriches the sauce, lending a creamy texture.
Flour tortillas are filled with the shrimp mixture and arranged in a casserole dish, then covered with sauce and baked until bubbly. The result is a soft, cheesy baked enchilada with a filling that has tender shrimp and mellow vegetable sweetness.
This dish is suited for casual dinners where a cheesy, savory entrée with seafood is desired. The fresh cilantro and lime add distinct notes that brighten the richness of the cheese sauce.
Ingredients
- 8 (6-inch ) flour tortillas
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 /2 cup red bell pepper diced finely
- 1/2 /2 cup onion white, diced finely
- 2 cloves garlic minced
- 1 pound Shrimp peeled, deveined, chopped into 1 inch pieces
- 1/2 /2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 /4 cup cilantro chopped, fresh
- 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 Monterey jack cheese use Pepper jack for more spice, shredded
- 1 cup sour cream
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.
Notes
- The shrimp should be cooked briefly so they don’t overcook during baking.
- The sauce thickens as it cooks; stir continuously to avoid lumps.
- The source recipe is from The Girl Who Ate Everything.
User Reviews
Overall Rating
4.6
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