Creamy Shrimp Enchiladas
These Creamy Shrimp Enchiladas are a cozy dinner bursting with flavor! Tender shrimp and a luscious sauce wrapped in soft tortillas, topped with gooey cheese.
Equipment
- Large Skillet
- Medium Saucepan
- Mixing Bowl
- Baking Dish
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
For the Enchiladas:
- 8 pieces flour tortillas (6-inch)
- 2 tablespoons butter
- 1/2 cup red bell pepper diced finely
- 1/2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined, chopped into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
For the Creamy Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 1/2 cups shredded Monterey Jack cheese (use Pepper Jack for more spice)
- 1 cup sour cream
Instructions
Cook the Filling:
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced red bell pepper and white onion. Sauté for about 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped shrimp to the skillet, along with the salt and chili powder. Cook until the shrimp is pink and opaque, about 4-5 minutes. Remove from heat, then stir in the chopped cilantro and lime juice. Set aside.
Make the Creamy Sauce:
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually pour in the chicken broth while whisking to prevent lumps. Add the salsa verde and cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the sour cream until smooth.
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Spread a thin layer of the creamy sauce on the bottom of a baking dish. Take a tortilla, fill it with a generous scoop of the shrimp mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining creamy sauce over the assembled enchiladas, ensuring they are fully covered. Sprinkle the shredded Monterey Jack cheese (or Pepper Jack for an extra kick) on top.
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Let them cool for a few minutes before serving.
Notes
- Fresh shrimp yields the best flavor and texture; avoid frozen shrimp.
- Use full-fat cheese for better melting and creaminess.
- Feel free to customize with seasonal ingredients for a fresh twist.