creamy shrimp enchiladas

When velvety cheese sauce smothers fluffy tortillas wrapping moist, sweet shrimp-it can only mean one thing: Creamy Shrimp Enchiladas! A yummy seafood meal!

Shrimp Enchiladas

butter

flour

chicken broth

sour cream

Ortega chilis

Monterey Jack cheese (shredded)

unsalted butter

yellow onion, (chopped)

jalapeno (finely chopped and seeded)

garlic, (minced)

mushrooms

shrimp, peeled and deveined (cut into 3/4 inch pieces)

salt

pepper

cumin

chili powder

cilantro (chopped)

flour tortillas

Monterey jack cheese (shredded)

fresh chopped cilantro, (roughly chopped)

Preheat the oven to 350 degrees. Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.

In a medium saucepan over medium heat, melt butter. Whisk flour and stir until the butter and flour are well combined. Continue to cook, stirring constantly, for 1 minute to remove the flour taste. 

Remove the skillet from heat and whisk in broth. Place back on heat and cook, stirring constantly, until the mixture comes to a boil and has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don&#039;t skip this step-if the sauce is too hot and you add the sour cream it will curdle it)  Add sour cream, chilies, and 1 cup Monterey Jack Cheese and stir until sauce is smooth and sour cream is completely dissolved. Set aside.

Make the Sauce:

In a large skillet, melt butter over medium heat. Add chopped onion, jalapeno, and garlic and sauté until slightly softened about 2 minutes. Add mushrooms and continue to saute until tender, 5-8 minutes. Add Shrimp and continue to saute for 2-3 minutes or until pink just start to turn pink. Remove from heat and stir in salt, pepper, cumin, chili powder, fresh cilantro. Add one cup of prepared sauce and stir to combine.

Make the Filling:

Lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center, roll tightly and lay seam side down into the prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour the cream sauce evenly over the top and sprinkle 1 1/2 cups cheese evenly over top. Place in preheated oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Remove from the oven and let the enchiladas sit for 10 minutes before serving. Garnish with fresh chopped cilantro.

Assembly:

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don&#x27;t like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Creamy Shrimp Enchiladas

red bell pepper, diced finely

white onion, diced finely

garlic,

shrimp, peeled and deveined and chopped into 1 inch pieces

cilantro

lime juice

salsa verde

Monterey Jack cheese

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.

Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.

Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.

For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.

Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.

Add 1 cup of the sauce to the reserved shrimp mixture and stir.

Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.

Remove from the oven and let the enchiladas sit for 10 minutes before serving.

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable

Shrimp Enchiladas 

pinch saffron with hot water

olive oil

onion, white or yellow, rough chopped

garlic, rough chopped

yellow bell peppers (or

pumpkin seeds (or raw cashews)

coriander

cayenne

salt, more to taste

turmeric, optional, for color.

lime juice (zest it, save for filling)

garlic cloves, rough chopped

-2 tablespoons jalapeno, finely chopped

lb shrimp, raw, peeled and deveined, chopped

oregano

lime zest

Salt

mozzarella

Make the yellow mole sauce:  

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. 

Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add  1/2 cup of the mole sauce and half of the cheese.

Assemble

Warm the tortillas (so they are pliable and don&#8217;t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9&#215;13-inch baking dish. Place roughly 1/2 cup of the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won&#8217;t need all -save the extras for plating. Sprinkle with cheese. 

Bake uncovered until golden and melty, 20-25 minutes. 

If serving like the photo above, heat the remaining mole sauce in a small saucepan. Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Microgreens are nice here too.

If you're craving comfort food with a splash of coastal flair, these creamy shrimp enchiladas are your answer.

Creamy Shrimp Enchiladas : Comfort Seafood Dish

raw shrimp, peeled and deveined (chopped if large)

onion, diced

red bell pepper, diced

black pepper

cilantro (optional)

broth

heavy cream

garlic powder

cayenne (optional)

shredded cheddar or pepper jack cheese

6–8 medium flour tortillas

cheese

Cilantro, scallions, or avocado for garnish (optional)

In a skillet over medium heat, sauté onion and bell pepper in olive oil until soft (about 4 minutes). Add garlic and shrimp. Season with salt, pepper, and cumin. Cook until shrimp turn pink (2–3 minutes). Remove from heat and stir in cheese and cilantro.

In a saucepan, melt butter and whisk in flour to form a roux. Slowly add broth while whisking to avoid lumps. Stir in cream, garlic powder, chili powder, cayenne, and sour cream. Once thickened, add cheese and stir until smooth.

Preheat oven to 375°F (190°C). Spread a small amount of sauce in a 9&#215;13-inch baking dish. Fill each tortilla with shrimp mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with extra cheese.

Bake uncovered for 25–30 minutes or until bubbling and lightly golden. Let rest 5 minutes before serving. Garnish with cilantro, scallions, or avocado slices.

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