– Chicken broth
– Sour cream
– Garlic powder
– Canned diced chilies
– Salt and pepper
– Green enchilada sauce
– Shredded Monterey Jack
Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. Remove from heat and add in cilantro, salt, cumin and chili powder.
In a large skillet melt butter, add flour, then whisk in the chicken broth. Continue to cook, stirring constantly, about 3-5 minutes until thickened.
Stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
Assemble the enchiladas. Add 1/3 cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
Bake 20 -30 minutes. Garnish and enjoy!
Creamy Chicken Enchiladas