Creamy Shrimp Enchiladas (Print Version)
# Ingredients:
→ Cheese Sauce
01 -
2 tablespoons salted butter
02 -
½ cup chopped red bell pepper
03 -
½ cup chopped green bell pepper
04 -
½ cup chopped yellow or white onion
05 -
½ teaspoon salt
06 -
½ teaspoon oregano
07 -
¼ teaspoon garlic powder
08 -
¼ teaspoon cayenne pepper, add more for a spicier sauce
09 -
¼ teaspoon black pepper
10 -
1 tablespoon all-purpose flour
11 -
¾ cup cream or milk, I almost always use 2% milk
12 -
1 cup shredded Monterey Jack or Pepper Jack cheese
13 -
½ cup sour cream, light or regular
→ Shrimp Mixture
14 -
1 tablespoon butter, canola oil, coconut oil or olive oil
15 -
½ cup chopped onion
16 -
1 ½ to 2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
17 -
2 cups ripe tomatoes, chopped
18 -
1 ½ cups shredded Monterey Jack or Pepper Jack cheese
19 -
8 (9-inch) flour tortillas
# Instructions:
01 -
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
02 -
For the sauce, in a large, 12-inch nonstick skillet, melt the butter, and add the bell peppers and onion. Cook, stirring often, until crisp-tender.
03 -
Add the salt, oregano, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
04 -
For the shrimp, in another skillet, heat 1 tablespoon butter or oil over medium heat. Add the onion and cook until translucent and soft, 3-5 minutes.
05 -
Add the shrimp and cook until the shrimp just turn pink, 1-2 minutes (don't overcook or the shrimp will be tough).
06 -
Add the chopped tomatoes and 1/2 of the cheese sauce; stir to combine.
07 -
Spoon about 1/3 cup of the shrimp mixture into each tortilla. Sprinkle cheese on top and roll the enchiladas up tightly. Arrange seam side down in the prepared baking dish. Spoon the remaining cheese sauce over tortillas and sprinkle with remaining cheese.
08 -
Bake at 350 degrees for 30 to 35 minutes until hot and bubbly. Let the enchiladas rest for 5-10 minutes before serving.
# Notes:
01 -
Tortillas: I've used many different types and brands of tortillas over the years for these enchiladas. I really love the corn + wheat tortillas from Trader Joe's, but regular flour tortillas or basic corn tortillas work great, too! The cook-your-own tortillas are tasty as well if you want to go to that extra step (and they seem to hold up better in terms of sogginess, if that's a motivating factor for you).
02 -
Sauce: these enchiladas aren't overly sauce (I'm one of those aforementioned soggy-haters), so if you like more sauce to your enchiladas, consider doubling the sauce (or maybe double the flour, seasonings, milk and cheese and leave the peppers the same?).