Thick Brush Stroke

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– Butter – Flour – Chicken broth – Sour cream – Garlic powder

– Canned diced chilies – Salt and pepper – Green enchilada sauce – Shredded Monterey Jack

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.

Step 7

Bake 20 -30 minutes. Garnish and enjoy!