Shrimp Enchiladas (Print Version)
# Ingredients:
01 -
12-14 ounces large shrimp, peeled and deveined
02 -
1-2 tablespoons vegetable oil
03 -
1 small yellow onion, thinly sliced
04 -
2 large jalapeños, seeded and diced (optional)
05 -
2 medium vine tomatoes, diced
06 -
1½ cups heavy whipping cream
07 -
½ cup sour cream
08 -
2 garlic cloves, minced
09 -
¼ teaspoon cayenne pepper
10 -
½ teaspoon chipotle chili powder
11 -
½ teaspoon ground cumin
12 -
Salt to taste
13 -
4 soft flour tortillas (8-inch)
14 -
8 ounces Monterey Jack cheese, freshly grated
# Instructions:
01 -
Preheat your oven to 350°F and generously grease a 9x9 inch baking dish with cooking spray or butter.
02 -
Heat vegetable oil in a large skillet over medium heat. Add sliced onion and diced jalapeños, cooking for 4-5 minutes until softened. Add diced tomatoes and minced garlic, cooking another 3-4 minutes until vegetables are tender.
03 -
In a small bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the vegetables and bring to a gentle simmer over medium-low heat.
04 -
Add the shrimp to the simmering sauce and cook for 2-3 minutes per side until they turn pink and are just opaque throughout. Don't overcook or they'll become tough. Remove from heat.
05 -
Divide half of the grated cheese among the 4 tortillas, sprinkling it down the center. Using a slotted spoon, divide the cooked shrimp mixture over the cheese, reserving the sauce. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
06 -
Pour the reserved cream sauce evenly over the enchiladas, then sprinkle with the remaining cheese. Bake for 15-18 minutes until the cheese is melted and bubbly and the enchiladas are heated through.
07 -
Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot with your favorite Mexican sides like rice, beans, or guacamole.
# Notes:
01 -
Don't overcook the shrimp or they'll become rubbery
02 -
Flour tortillas work better than corn for rolling without cracking
03 -
Seed the jalapeños if you prefer less heat
04 -
Best served fresh as seafood doesn't reheat well
05 -
Freshly grated cheese melts much better than pre-shredded