Description
Creamy Shrimp Enchiladas offer a delightful fusion of succulent shrimp and rich, creamy cheese wrapped in soft flour tortillas, smothered in a homemade sauce. This dish combines the heartiness of seafood with the comforting warmth of traditional Mexican cuisine, making it a perfect choice for a family dinner or a festive gathering.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 10 flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 2 tablespoons cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Sauté shrimp with garlic and jalapeño in a skillet until pink. Remove and set aside.
- In the same skillet, melt butter, stir in flour to make a roux, then gradually whisk in chicken broth until thick.
- Remove from heat, stir in sour cream, half the Monterey Jack cheese, and cilantro. Season with salt and pepper.
- Divide the shrimp mixture among tortillas, roll them up and place seam side down in the dish.
- Pour sauce over enchiladas, top with remaining cheese, and bake for 25-30 minutes until bubbly and golden.
Notes
- For a gluten-free version, use corn tortillas and a gluten-free flour blend for the roux.
- Enhance the dish with a sprinkle of fresh cilantro and diced avocado before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 450 kcal
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 24 g
- Cholesterol: 150 mg