Description
These Shrimp Enchiladas are filled with juicy shrimp, tender veggies, and gooey cheese, all wrapped in soft tortillas and smothered in a creamy, tangy sauce.
Ingredients
- 1 lb medium or large shrimp, peeled and deveined
- 8 soft flour tortillas
- 2 cups shredded Monterey Jack cheese (or Mexican blend), divided
- 1 (4 oz) can diced green chilies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tbsp butter, divided
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 tsp cumin, divided
- 1/2 tsp paprika
- Salt, to taste
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a skillet, melt 2 tbsp butter over medium heat. Sauté chopped onion and garlic until softened.
- Add shrimp, 1/2 tsp cumin, and paprika. Cook until shrimp is pink, about 2-3 minutes. Set aside.
- In the same skillet, melt remaining 2 tbsp butter. Whisk in flour to make a roux.
- Gradually add milk while whisking to avoid lumps. Cook until thickened, about 3-5 minutes.
- Stir in sour cream, green chilies, remaining 1/2 tsp cumin, and salt to taste. Simmer until smooth.
- Fill each tortilla with shrimp mixture and 1 tbsp cheese. Roll and place seam-side down in the baking dish.
- Pour cream sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 20 minutes until bubbly and lightly golden.
- Garnish with chopped cilantro and a squeeze of lime juice. Serve hot.
Notes
- To add more veggies, sauté bell peppers, spinach, or corn with the shrimp.
- Use low-carb tortillas or zucchini strips for a lighter version.
- Substitute crab or lobster for a luxe twist.
- Double the sauce if you love extra creaminess.