Shrimp Enchiladas
Enchiladas that are filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce.
Servings: 4 servings
Calories: 585kcal
Ingredients
Shrimp mixture:
- 2-3 Tablespoon butter
- ½ cup red and green bell pepper finely chopped
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined, chopped into pieces
- ¼ cup cilantro chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 8 flour or corn tortillas (9 inches)
Cream Sauce:
- 2 Tablespoon butter
- 2 Tablespoon flour
- 1 ½ cup chicken broth
- ¾ - 1 cup sour cream
- ½ teaspoon garlic powder
- ½ cup diced canned chilies
- salt and pepper to taste
- ¼ cup green enchilada sauce or salsa Verde sauce
- 2 cups Monterey Jack cheese
- garnish: sour cream, cilantro, jalapenos, and limes
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
- Shrimp mixture: 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. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- Lower heat, 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 enchiladas: Add ⅓ 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 in preheated oven at 350 degrees Fahrenheit.
- Serve immediately, garnish and enjoy!!
Video
Notes
my shrimp enchiladas are best hot out of the oven, but leftovers will keep in the refrigerator for two days or so. Just wrap the baking dish tightly in aluminum foil or plastic wrap, or transfer leftovers to an airtight container.
The sauce will thicken up when it's chilled and won't be as creamy. When you reheat, it should thin out but there may not be as much sauce as fresh.
For best results, reheat leftovers in the oven. However, you can reheat enchiladas in the microwave they just likely will be a bit soggy.
Nutrition
Serving: 2 | Calories: 585kcal | Carbohydrates: 33g | Protein: 41g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 366mg | Sodium: 2126mg | Potassium: 378mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 30.5mg | Calcium: 641mg | Iron: 4.2mg