shrimp enchiladas recipe

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 Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca. The enchiladas are placed in a baking dish and smothered in homemade salsa verde, and topped with more cheese and baked until the cheese melts. These baked enchiladas are a perfect family meal.

Shrimp Enchiladas with Salsa Verde

Land O Lakes® Butter

onion

bell pepper (chopped)

garlic (minced)

shrimp

Kosher salt

black pepper

Salsa Verde (recipe below)

Canola oil (for frying)

corn tortillas

cilantro

tomatillos (husks removed and rinsed)

water

garlic

serrano peppers

jalapeño pepper

onion (chopped)

Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.

Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.

In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro, and salt and blend for about 1 minute.

Salsa should be chunky. Add more salt if needed.

Salsa Verde

Preheat the oven to 375 degrees F.

Heat the Butter with Canola Oil in a heavy medium sauté pan over high heat. Add onion and bell pepper and sauté for 3 minutes, add the garlic and sauté 1 minute. Add the shrimp and sauté until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.

In a medium saucepan, heat the Salsa Verde over medium heat until warm.

Spread 1 cup of the warm salsa verde in an ungreased 9” x 13” baking dish.

In a separate medium sauté pan over medium-high heat, pour enough canola oil to come 1 inch up the sides of the pan.

Fry tortillas in hot oil just until softened. Drain on paper towels.

Fill tortillas with shrimp mixture and about a tablespoon of the shredded cheese.

Roll tortillas and place seam side down in baking dish side by side.

Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.

Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.

Garnish with chopped cilantro and serve with your favorite side dish.

Enchiladas

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Shrimp Enchiladas with Salsa Verde

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