Shrimp Enchiladas
Creamy shrimp enchiladas with bell peppers, green chiles, and Monterey Jack cheese, baked until bubbly.
Servings: 4 servings
Ingredients
Ingredients
- 2-3 Tablespoonsbuttersalted or unsalted
- 1/2 cupred and green bell pepperfinely chopped
- 1/2 cuponionfinely diced
- 2 clovesgarlicminced
- 1 poundshrimppeeled and deveined chopped into pieces
- 1/4 cupcilantrochopped
- 1/2 teaspoonsalt
- 1/2 teaspooncumin
- 1 teaspoonchili powder
- 8 tortillasflour or corn (9 inches)
- 2 Tablespoonsbutter
- 2 Tablespoonsflour
- 1 1/2 cupschicken broth
- 3/4 – 1 cupsour cream
- 1/2 teaspoongarlic powder
- 1/2 cupdiced canned chilies
- salt and pepperto taste
- 1/4 cupgreen enchilada sauce or salsa Verde sauce
- 2 cupsMonterey Jack cheeseshredded
- Garnish: sour cream cilantro, jalapenos, and limesoptional
Instructions
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Prepare the shrimp filling: In a large skillet over medium heat, melt 2–3 tablespoons butter. Add ½ cup finely chopped red and green bell pepper and ½ cup finely diced onion; sauté until softened, about 3–5 minutes. Add 2 minced garlic cloves and cook 30 seconds more.
- Add 1 pound chopped shrimp to the skillet and cook 2–3 minutes, until the shrimp just start to turn pink (they will finish cooking in the oven). Remove the skillet from the heat.
- Stir in ¼ cup chopped cilantro, ½ teaspoon salt, ½ teaspoon cumin, and 1 teaspoon chili powder. Mix well and set the shrimp mixture aside.
- Make the cream sauce: In a separate large skillet over medium-high heat, melt 2 tablespoons butter. Add 2 tablespoons flour and cook, stirring, for 1–2 minutes to form a roux.
- Slowly whisk in 1½ cups chicken broth, adding a little at a time and whisking until smooth. Continue to cook and whisk for about 3–5 minutes, until the sauce thickens.
- Reduce the heat to low and stir in ¾–1 cup sour cream, ½ teaspoon garlic powder, ½ cup diced canned chilies, and ¼ cup green enchilada sauce or salsa verde. Season with salt and pepper to taste. Heat gently until warmed through; do not boil.
- Remove the skillet from heat. Measure out 1 cup of the sauce and add it to the shrimp mixture; stir to combine. Reserve the remaining sauce for topping the enchiladas.
- If desired, warm the 8 tortillas briefly (microwave wrapped in a damp towel for 20–30 seconds or warm in a dry skillet) to make them pliable.
- Assemble the enchiladas: Divide the shrimp mixture evenly among the 8 tortillas (about 1/3 cup per tortilla). Place the filling on each tortilla, roll tightly, and place seam-side down in the prepared 9×13 baking dish.
- Pour the remaining sauce evenly over the rolled tortillas.
- Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top.
- Bake in the preheated oven for 20–30 minutes, until the sauce is bubbly and the cheese is melted and lightly browned.
- Let the enchiladas rest 3–5 minutes, then serve immediately. Garnish as desired with sour cream, additional cilantro, jalapeños, and lime wedges.
Equipment
- 9×13" casserole dish
- Measuring cups and spoons
- Large Skillet
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Box Grater
- nonstick spray
Notes
Tips
Fridge:
Leftovers will keep in the refrigerator for two days or so. Just wrap the baking dish tightly in aluminum foil or plastic wrap, or transfer leftovers to an airtight container.
Freezer:
If you have more leftovers than you know what to do with, store them in a freezer safe container with a layer of plastic wrap on top. Thaw in the fridge overnight before reheating, or reheat from frozen.
For best results, reheat leftovers in the oven. However, you can reheat enchiladas in the microwave they just likely will be a bit soggy.
The sauce will thicken up when it’s chilled and won’t be as creamy. When you reheat, it should thin out but there may not be as much sauce as when it is fresh.
Fridge:
Leftovers will keep in the refrigerator for two days or so. Just wrap the baking dish tightly in aluminum foil or plastic wrap, or transfer leftovers to an airtight container.
Freezer:
If you have more leftovers than you know what to do with, store them in a freezer safe container with a layer of plastic wrap on top. Thaw in the fridge overnight before reheating, or reheat from frozen.
For best results, reheat leftovers in the oven. However, you can reheat enchiladas in the microwave they just likely will be a bit soggy.
The sauce will thicken up when it’s chilled and won’t be as creamy. When you reheat, it should thin out but there may not be as much sauce as when it is fresh.