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Delicious Creamy Shrimp Enchiladas

Delicious Creamy Shrimp Enchiladas
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Indulge in these Creamy Shrimp Enchiladas, where tender shrimp are enveloped in a rich, cheesy sauce and wrapped in soft tortillas. This delightful dish brings a seafood twist to traditional enchiladas, offering a perfect blend of flavors and textures.

Ingredients

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For the Shrimp Filling:

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely diced red bell pepper
  • 2 cloves garlic, minced
  • 1 pound medium shrimp, peeled, deveined, and chopped into bite-sized pieces
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice

For the Creamy Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream, at room temperature
  • Salt and freshly ground black pepper, to taste

For Assembly:

  • 8 (8-inch) flour tortillas
  • 1/2 cup shredded Monterey Jack cheese (for topping)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Prepare the Shrimp Filling:

    • In a large skillet, heat olive oil over medium heat.
    • Add the chopped onion and red bell pepper; sauté until softened, about 4 minutes.
    • Stir in the minced garlic and cook for an additional minute.
    • Add the chopped shrimp, salt, and chili powder. Cook until the shrimp turn pink and opaque, approximately 2-3 minutes.
    • Remove from heat and mix in the chopped cilantro and lime juice. Set aside.

  2. Prepare the Creamy Sauce:

    • In a separate saucepan, melt the butter over medium heat.
    • Whisk in the flour and cook for about 2 minutes, stirring constantly, until lightly golden.
    • Gradually add the chicken broth, continuing to whisk to prevent lumps. Cook until the mixture thickens, about 3 minutes.
    • Reduce heat to low and stir in the shredded Monterey Jack cheese until melted and smooth.
    • Remove from heat and whisk in the sour cream. Season with salt and freshly ground black pepper to taste.

  3. Assemble the Enchiladas:

    • Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
    • Place a tortilla on a flat surface and spoon approximately 1/4 cup of the shrimp filling onto the center.
    • Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
    • Repeat with the remaining tortillas and filling.

  4. Bake the Enchiladas:

    • Pour the creamy sauce evenly over the assembled enchiladas.
    • Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top.
    • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
    • Garnish with additional chopped cilantro before serving.

Notes

  • Tortilla Choice: Flour tortillas are recommended for their pliability, but corn tortillas can be used for a gluten-free option. If using corn tortillas, warm them slightly to prevent cracking during assembly.
  • Cheese Variations: For a spicier kick, substitute Pepper Jack cheese in place of Monterey Jack.
  • Make-Ahead Tip: The shrimp filling and creamy sauce can be prepared a day in advance and stored separately in the refrigerator. Assemble and bake the enchiladas just before serving.

Nutrition

Find it online: https://cookedbyandy.com/delicious-creamy-shrimp-enchiladas/