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Easy Creamy Shrimp Enchiladas

Shrimp Enchiladas

5 from 21 reviews

Creamy Shrimp Enchiladas bring together fresh shrimp, shallots, red bell pepper and garlic all wrapped up in a creamy Monterrey Jack cheese sauce.

Ingredients

Scale
  • 1 tablespoon of olive oil
  • 1 pound raw shrimp peeled deveined and cut in half
  • 1/2 cup very thin sliced shallots
  • 1 red pepper bell pepper diced very small
  • 1/2 jalapeno minced
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 6 (8 inch) flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons fresh chopped cilantro

Instructions

  1. Preheat oven to 400 degrees. Spray casserole dish with nonstick cooking spray.
  2. Heat olive oil over medium high heat in large skillet. Add shrimp, shallots, red pepper and jalapeno. Stir several times. Cook until shrimp are pink and centers of them are opaque; about 3- 4 minutes. Add the garlic and the cumin the last 30-60 seconds of cooking
  3. Divide the shrimp mixture evenly between the tortillas, roll and place in casserole dish.
  4. In same skillet over medium low heat melt butter. Whisk in flour and cook for 2-3 minutes; whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Spoon over shrimp enchiladas.
  5. Place in oven for 7-10 minutes. Sprinkle with cilantro and serve.

Notes

  • The oven step can be skipped and you can assemble and spoon cheese sauce over them as you serve them.
  • If available use wild caught shrimp.  They are better for you and in my opinion taste better.
  • Do not overcook the shrimp.  Things move pretty darn fast.
  • Use good quality flour tortillas.  They are worth the extra change
  • The cheese sauce comes together real quick so this recipe does not have much cushion in it for folding the laundry or making a phone call.
  • If you are in a super hurry skip the oven step.  Keep the shrimp mixture warm on a covered plate.  Wrap the shrimp mixture in the warm tortillas and drizzle with the cheese sauce.  That is the way we eat tacos around here.  We just fill them and plop so many on the first person’s plate and keep the assembly line going until everyone has tacos. Now some of the family might be almost done by the time the last person is served but sometimes you just have to roll with the flow.

 

Keywords: CILANTRO, CREAMY CHEESE SAUCE, CUMIN, DINNER, ECHILADAS, FLOUR TORTILLAS, JALAPENO, MONTEREY JACK, RED BELL PEPPER, SEAFOOD, SHRIMP, SHRIMP ENCHILADAS, SOUR CREAM, TEX MEX

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