Shrimp Enchiladas
Shrimp enchiladas are a delicious twist on the classic Mexican dish filled with tender shrimp and a creamy sauce, perfect for a weeknight dinner or a special gathering.
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño pepper, seeds removed and minced
- 1 cup tomato sauce
- 1 pound shrimp, peeled and deveined; chopped
- 1 teaspoon ground cumin
For the Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth (or chicken broth)
- ½ cup sour cream
- ¼ cup green enchilada sauce
- 4 ounces canned diced chilies
- 1 teaspoon garlic powder
- 2 cups Monterey Jack cheese, divided
For Assembly
- 8 (8-inch) flour tortillas
- Roughly chopped cilantro, for garnish
- Pico de gallo
- Avocado, sliced
- Red onion, chopped
- Lime wedges, for serving
- Crumbled or grated cotija cheese (or freshly grated parmesan cheese)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeño pepper. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the tomato sauce and let it simmer for a few minutes.
- Add the chopped shrimp to the mixture and cook for about 3 minutes, or until they turn pink and are fully cooked. Season with ground cumin, salt, and black pepper. Remove from heat and set aside.
Making the Sauce
- In a separate saucepan, melt the butter over medium heat.
- Stir in the all-purpose flour to create a roux. Cook for about 1 minute, stirring constantly.
- Gradually whisk in the vegetable broth until the mixture is smooth. Bring to a simmer and cook for 3 minutes, or until the sauce thickens.
- Remove the saucepan from the heat and stir in the sour cream, green enchilada sauce, diced chilies, garlic powder, and half of the Monterey Jack cheese. Season with salt and pepper to taste.
Assembling and Baking
- Lightly grease the bottom of a 9x13” baking dish with olive oil.
- Take a flour tortilla and spoon some of the shrimp filling onto the center. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the cream sauce over the enchiladas. Sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro, sliced avocado, chopped red onion, lime wedges, and cheese.
Notes
For leftovers, store the shrimp enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Customize with other vegetables or use chicken/beans instead of shrimp. Adjust heat with more jalapeños if desired.