Description
Delicious shrimp enchiladas filled with a seasoned shrimp mixture and topped with a creamy homemade sauce, baked to perfection with melted Monterey Jack cheese. A flavorful Mexican-inspired casserole perfect for a satisfying dinner.
Ingredients
Shrimp mixture:
- 2-3 Tablespoons butter (salted or unsalted)
- 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 tortillas (flour or corn, 9 inches)
Cream Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 ½ cups 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, shredded
Garnish (optional):
- Sour cream
- Cilantro
- Jalapenos
- Limes
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray and set aside.
- Cook the Shrimp Mixture: In a large skillet, melt the butter over medium heat. Sauté the finely chopped bell peppers and onion until they are lightly softened, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Add and Cook Shrimp: Add the chopped shrimp to the skillet and cook for 2-3 minutes, or until the shrimp starts to turn pink but is not fully cooked through, as it will continue cooking in the oven. Remove the skillet from the heat, then stir in chopped cilantro, salt, cumin, and chili powder. Set this shrimp mixture aside.
- Make the Cream Sauce: In a separate large skillet, melt the butter over medium-high heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth in two additions (½ cup at a time), continuing to whisk and cook for 3-5 minutes until the sauce thickens.
- Finish the Sauce: Reduce heat to low, then stir in sour cream, garlic powder, diced chilies, and green enchilada sauce or salsa Verde. Season with salt and pepper to taste. Take 1 cup of this sauce and mix it into the shrimp mixture to combine fully.
- Assemble the Enchiladas: Spoon about ⅓ cup of the shrimp mixture onto each tortilla and roll tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining cream sauce evenly over the filled tortillas in the baking dish. Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake: Bake the enchiladas in the preheated oven for 20-30 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve and Garnish: Serve the enchiladas immediately with optional garnishes such as sour cream, chopped cilantro, sliced jalapenos, and lime wedges for added flavor.
Notes
- Do not overcook the shrimp in the skillet to avoid it becoming rubbery; it will finish cooking in the oven.
- Flour or corn tortillas can be used depending on your preference.
- Adjust the amount of sour cream in the sauce based on desired creaminess and tang.
- If you prefer a spicier dish, add extra jalapenos or hot sauce when serving.
- The enchiladas can be assembled ahead of time and refrigerated before baking; just add extra baking time if chilled.
- Use fresh cilantro for best flavor in the shrimp mixture and as garnish.
