Description
A deliciously creamy shrimp enchiladas dish with a flavorful sauce.
Ingredients
Scale
- 12 to 14 ounces large shrimp, peeled and deveined
- 1 to 2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded if desired, thinly sliced
- 2 medium tomatoes on the vine, diced
- 2 garlic cloves, minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- Salt, to taste
- 4 soft taco size flour tortillas
- 8 ounces Monterrey Jack cheese, grated
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 by 9 inch baking dish with oil or nonstick spray.
- Heat vegetable oil in a large sauté pan over medium heat. Cook sliced onion and jalapeños until tender, about 4 to 5 minutes.
- Add diced tomatoes and minced garlic to the pan. Cook for 2 to 3 minutes, until tomatoes are softened and mixture is fragrant.
- In a medium bowl, whisk together heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour cream mixture into the pan with sautéed vegetables and stir to combine. Bring to a gentle simmer over medium-low heat.
- Add shrimp to the simmering sauce and cook for 2 to 3 minutes per side, or until just opaque throughout. Remove pan from heat.
- Divide half of the shredded Monterrey Jack cheese among the flour tortillas. Spoon drained shrimp and vegetable mixture evenly onto each tortilla. Roll tortillas tightly and place seam side down in the prepared baking dish.
- Pour cream sauce evenly over the rolled enchiladas. Sprinkle with the remaining Monterrey Jack cheese.
- Bake uncovered for 15 to 18 minutes, or until cheese is melted and bubbly. Serve hot.
Notes
- For spicier enchiladas, leave seeds in the jalapeños.
- Make sure to not overcook the shrimp to keep them tender.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg