Instructions

• Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with cooking spray.
• Make the shrimp mixture: In a large skillet, melt the 2 tablespoons butter over medium heat. Add the diced red bell pepper and diced white onion and sauté until slightly soft, about 3–5 minutes. Add the minced garlic and cook for 1 minute.
• Add the chopped shrimp to the skillet and cook 2–3 minutes, until the shrimp just start to turn pink (do not overcook). Remove the skillet from the heat.
• Stir into the cooked shrimp mixture: 1/2 teaspoon salt, 1 teaspoon chili powder, 1/4 cup chopped cilantro, and 2 tablespoons lime juice. Transfer the shrimp mixture to a bowl and set aside.
• Make the sauce: In a clean large skillet, melt the 4 tablespoons butter over medium heat. Add the 4 tablespoons flour and cook, stirring, for 1–2 minutes to form a roux.
• Slowly add the 1 1/2 cups chicken broth to the roux, stirring constantly until smooth. Continue cooking over medium-high heat until the mixture thickens.
• Once thickened, lower the heat and stir in the 1 1/2 cups shredded Monterey Jack cheese until melted and smooth. Remove the skillet from the heat and stir in the 1/2 cup salsa verde and the 1 cup sour cream until fully combined.
• Measure out 1 cup of the finished sauce and stir it into the reserved shrimp mixture until evenly coated. Reserve the remaining sauce for topping.
• Assemble the enchiladas: Place about 1/3 cup of the shrimp mixture down the center of each 6-inch flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared 9x13-inch baking dish. Repeat with all 8 tortillas.
• Pour the remaining sauce evenly over the rolled enchiladas in the baking dish.
• Bake uncovered at 350°F for 30–40 minutes, until the tops are golden brown and the sauce is bubbly.
• Remove from the oven and let the enchiladas rest for 10 minutes before serving.