Description
Discover how to make delicious Creamy Shrimp Enchiladas with our easy recipe. Perfect for a family dinner, these enchiladas are sure to impress with their rich flavor!
Ingredients
- 8 (6-inch) flour tortillas
- 2 tablespoon (30 ml) s butter
- 1/2 cup (120 ml) red bell pepper, diced finely
- 1/2 cup (120 ml) white onion, diced finely
- 2 cloves garlic, minced
- 1 pound (454 g) shrimp, peeled and deveined and chopped into 1 inch pieces
- 1/2 teaspoon (3 ml) salt
- 1 teaspoon (5 ml) chili powder
- 1/4 cup (60 ml) chopped fresh cilantro
- 2 tablespoon (30 ml) s lime juice
- 4 tablespoon (60 ml) s butter
- 4 tablespoon (60 ml) s flour
- 1 1/2 cup (360 ml) s chicken broth
- 1/2 cup (120 ml) salsa verde
- 1 1/2 cup (360 ml) s shredded Monterey Jack cheese, (use Pepper jack for more spice)
- 1 cup (240 ml) sour cream
Instructions
- Heat your oven to 350°F and coat a 9×13 baking dish with non-stick spray.
- For the Shrimp Filling: In a large frying pan, melt 2 tablespoons of butter. Cook the diced red bell pepper and onion on medium until they soften slightly. Add minced garlic and sauté for an extra minute.
- Toss in the chopped shrimp and cook for 2-3 minutes until they start to turn pink. Be careful not to overcook since they will bake further.
- Take the pan off the heat and mix in salt, chili powder, cilantro, and lime juice. Stir well and leave it aside.
- For the Sauce: In another large pan, melt the remaining butter. Add the flour, stirring and cooking for 1-2 minutes. Gradually pour in the chicken broth, keeping the heat on medium-high and stirring constantly. It will begin as a thin liquid but will thicken as it cooks.
- When thickened, lower the heat and mix in the Monterey Jack cheese until it melts. Take the pan off the heat and blend in the salsa verde and sour cream.
- Add one cup of the sauce to the shrimp mixture and combine.
- Place 1/3 cup of the shrimp filling into a tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish. Do the same with the rest of the tortillas.
- Pour the leftover sauce over the rolled tortillas and bake them uncovered for 30-40 minutes or until the tops are golden.
- Once done, take the enchiladas out of the oven and let them rest for 10 minutes before serving. Accompany with pico de gallo, additional sour cream, and guacamole. They can also be served with refried or black beans.
Notes
- Melt the butter completely before adding the red bell pepper and onion to ensure even cooking and enhanced flavors.nCook the shrimp until they turn pink and curl slightly for perfect tenderness.nStir chicken broth gradually into the flour mixture to avoid lumps and achieve a smooth sauce.
