Description
Creamy shrimp enchiladas wrap your taste buds in a warm Mexican-inspired hug, bringing tender seafood and smooth cheese together in a comforting tortilla embrace that makes dinner feel like a heartfelt celebration.
Ingredients
Scale
Primary Ingredients:
- 8 flour tortillas
- 1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
- 1 ½ cups shredded Monterey Jack cheese
Vegetable Mixture:
- ½ cup red bell pepper, diced finely
- ½ cup white onion, diced finely
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro
Sauce and Seasoning Ingredients:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 ½ cups chicken broth
- ½ cup salsa verde
- 1 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon salt
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Sauté ½ cup red bell pepper and ½ cup white onion until softened, about 3-4 minutes.
- Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Toss in 1 pound chopped shrimp, ½ teaspoon salt, and 1 teaspoon chili powder.
- Cook the shrimp for 2-3 minutes until they turn pink. Remove from heat and stir in ¼ cup fresh cilantro and 2 tablespoons lime juice.
- In a separate saucepan, melt 4 tablespoons butter over medium heat. Whisk in 4 tablespoons flour to create a smooth roux.
- Gradually pour 1 ½ cups chicken broth into the roux, whisking constantly. Add ½ cup salsa verde and simmer until the sauce thickens, about 5-6 minutes.
- Preheat the oven to 375°F. Warm 8 flour tortillas briefly to make them pliable.
- Spoon shrimp mixture down the center of each tortilla. Roll tightly and place seam-side down in a 9×13 inch baking dish.
- Pour the prepared sauce evenly over the enchiladas. Sprinkle 1 ½ cups Monterey Jack cheese on top.
- Bake for 20-25 minutes until the cheese melts and edges turn golden brown.
- Let the enchiladas rest for 5 minutes. Serve with a dollop of 1 cup sour cream on top.
Notes
- Swap shrimp for grilled chicken or black beans to create a delicious alternative protein option for vegetarian diners.
- Use corn tortillas for a gluten-free version or whole wheat tortillas for added fiber and nutrition.
- Keep shrimp tender by avoiding overcooking – remove from heat as soon as they turn pink to prevent rubbery texture.
- If your salsa verde is mild, add a dash of cayenne or jalapeño for extra kick and depth of flavor in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 495 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 210 mg