Creamy Shrimp Enchiladas Dish (Print Version)
# Ingredients:
→ Seafood
01 -
Large shrimp, peeled and deveined
→ Dairy
02 -
Cream cheese, softened
03 -
Monterey Jack cheese, shredded
04 -
Sour cream
05 -
Heavy cream
→ Vegetables
06 -
Onion, chopped
07 -
Red bell pepper, diced
08 -
Garlic, minced
09 -
Green chiles, diced
→ Pantry Staples
10 -
Olive oil
11 -
Butter
12 -
Chicken or seafood broth
13 -
Flour tortillas
14 -
Cumin
15 -
Chili powder
16 -
Salt and pepper
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Season the shrimp with salt, pepper, cumin, and chili powder. Cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
02 -
In the same skillet, melt butter and sauté onion, red bell pepper, and garlic until softened.
03 -
Chop the cooked shrimp and mix in a bowl with sautéed vegetables, cream cheese, half of the shredded Monterey Jack cheese, and diced green chiles. Stir until evenly combined.
04 -
Preheat the oven to 190°C (375°F).
05 -
Spread a thin layer of sauce in the bottom of a greased 9×13-inch baking dish. Fill each tortilla with the shrimp mixture, roll tightly, and place seam-side down in the dish.
06 -
In a saucepan, combine heavy cream, sour cream, chicken or seafood broth, and a pinch of cumin. Cook over low heat, stirring, until smooth and heated through. Pour the sauce evenly over the enchiladas.
07 -
Sprinkle the remaining Monterey Jack cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden.
08 -
Garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime. Serve hot.
# Notes:
01 -
You can adjust the spice level by adding jalapeños or hot sauce to the filling or sauce.
02 -
These enchiladas are freezer-friendly. Assemble without the sauce and freeze for up to 2 months.