Creamy Shrimp Enchiladas with Green Chile Sauce
Flour tortillas rolled around a shrimp and pepper filling, baked under a sour cream and green chile sauce.
Equipment
- 9x13 Baking Dish
- Large skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium jalapeno seeded and minced
- 1 cup no salt added tomato sauce
- 1 lb shrimp peeled, deveined, and chopped
- 1 tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cup low sodium vegetable broth or chicken broth
- ½ cup sour cream
- ¼ cup green enchilada sauce
- 4 oz canned diced green chiles
- 1 tsp garlic powder
- 2 cup shredded Monterey Jack cheese divided
- 8 flour tortillas 8 inch
- ¼ cup fresh cilantro chopped, for garnish
- 1 ripe avocado sliced, for garnish
Instructions
Cooking
- Cook the filling. Soften onion, garlic, peppers, and jalapeno in oil, simmer with tomato sauce and cumin, then cook the chopped shrimp 3 minutes.
- Make the sauce. Cook butter and flour 1 minute, whisk in broth, simmer 3 minutes, then stir in sour cream, enchilada sauce, chiles, garlic powder, and half the cheese off the heat.
- Roll. Fill and roll the tortillas and set them seam side down in an oiled 9x13 dish.
- Bake. Pour on the sauce, add the remaining cheese, and bake at 375 degrees F for 15 to 20 minutes until bubbling.
- Garnish. Rest 5 minutes and top with cilantro and avocado.
Notes
Substitutions: Use pepper Jack for more heat or corn tortillas softened in hot oil.
Tips: Stir in the sour cream off the heat and warm the tortillas before rolling.
Storage: Refrigerate up to 3 days. Do not freeze.