Creamy Shrimp Enchiladas (Print Version)

# Ingredients:

→ For the Enchiladas

01 - 12 to 14 oz large shrimp, peeled and deveined
02 - 1 to 2 tablespoons vegetable oil
03 - 1 small yellow onion, sliced thin
04 - 2 large jalapeños, seeded or not
05 - 2 medium tomatoes on the vine, diced
06 - 2 garlic cloves, minced
07 - 4 soft taco flour tortillas
08 - 8 oz Monterrey Jack cheese, grated

→ For the Cream Sauce

09 - 1 1/2 cups heavy whipping cream
10 - 1/2 cup sour cream
11 - 1/4 teaspoon cayenne pepper
12 - 1/2 teaspoon chipotle chili powder
13 - 1/2 teaspoon ground cumin
14 - Salt to taste

# Instructions:

01 - Heat your oven to 350 degrees. Grease a 9x9 inch baking dish and set it aside.
02 - Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and jalapeños and sauté until they're softened. Add the diced tomatoes and minced garlic and cook until all the vegetables are done.
03 - In a bowl, mix together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the cooked vegetables and bring everything to a slow simmer over medium-low heat.
04 - Add the shrimp to the sauce and cook just until they turn opaque on both sides - don't overcook them. Take the skillet off the heat.
05 - Divide half of the grated cheese among the four tortillas. Using a slotted spoon, add some of the shrimp mixture to each tortilla (drain off excess sauce). Roll each tortilla up tightly and place them seam-side down in the prepared baking dish.
06 - Pour the remaining cream sauce from the skillet over the enchiladas. Top with the rest of the grated cheese. Bake for 15 to 18 minutes until the cheese is melted and bubbly. Serve hot!

# Notes:

01 - These are best served fresh - seafood doesn't reheat well.
02 - Use flour tortillas instead of corn - they're easier to roll and hold together better.
03 - Adjust the spice level by removing the seeds from the jalapeños and changing the amount of cayenne pepper.
04 - Don't overcook the shrimp - they only need a couple minutes per side.

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