About
Shrimp Enchiladas are no shrimp when it comes to flavor; they're big and bold in shrimp flavor! Each enchilada is stuffed with spicy jalapeños, savory onions, and bright bell peppers in addition to the seafood-sweet shrimp. Coated with a buttery, rich, and creamy sauce, Shrimp Enchiladas have everything you're looking for in a Tex-Mex meal. A seafood supper like this deserves to be on your table!
Ingredients
- For the filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 jalapeño, seeds removed, minced
- 1 pound shrimp, shells removed, deveined and chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the cream sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 (4.5-ounce) can of green chiles
- 1 teaspoon cumin
- kosher salt, to taste
- freshly ground black pepper, to taste
- For assembly:
- 8 medium flour tortillas
- 1 1/2 cups Monterey Jack, shredded, divided
- cilantro, optional, freshly chopped
- pico de gallo, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large skillet over medium heat, add the olive oil.
Step 3 -Add the garlic and cook until fragrant, about 1 minute.
Step 4 -Add the onion, the bell pepper, and the jalapeño and cook until softened, about 7 minutes.
Step 5 -Add the shrimp and season with the salt and the pepper.
Step 6 -Cook until the shrimp are pink and cooked through at 145 degrees F, about 5 minutes.
Step 7 -In a medium saucepan over medium heat, melt the butter.
Step 8 -Whisk in the flour and cook until the raw flour smell dissipates, for about 1 minute.
Step 9 -Whisk in the milk and the sour cream until no lumps remain.
Step 10 -Add in the green chiles and their juices, the cumin, the salt, and the pepper.
Step 11 -Simmer until thickened slightly, about 5 minutes.
Step 12 -Spread a thin layer of the cream sauce into the bottom of a 9x13-inch baking pan.
Step 13 -Onto the middle of each tortilla, spoon 1/3 cup of the shrimp mixture.
Step 14 -Sprinkle the shrimp mixture evenly in each tortilla with the Monterey Jack cheese, reserving about 1/2 cup of the cheese.
Step 15 -Rolls each tortilla and place them seam-side down in the baking dish.
Step 16 -Pour the remaining cream sauce over the enchiladas.
Step 17 -Top the enchiladas with the remaining cheese.
Step 18 -Bake until the cheese is melted and the sauce is bubbly, for about 30 minutes.
Step 19 -Garnish with the cilantro.
Step 20 -Serve with the pico de gallo.
