Description
Indulge in delicious Creamy Shrimp Enchiladas – a must-try recipe for seafood lovers. Discover the perfect combination of flavors and spices.
Ingredients
Scale
- 12–14 oz large shrimp
- 1–2 Tbsp vegetable oil for cooking
- 1 small yellow onion (sliced thin)
- 2 large jalapenos (seeded or not, based on desired spice level)
- 2 medium tomatoes “on a vine’ (diced)
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 2 garlic cloves (minced)
- 1/4 tsp cayenne pepper (to taste)
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- Salt
- 4 soft taco flour tortillas
- 8 oz Monterrey Jack cheese (grated, divided in two)
Instructions
- Step 1: Preheat oven to 350° and grease a 9×9-inch baking dish.
- Step 2: Preheat oil in a large cooking pan over medium heat. Add onions and jalapenos and sauté until they start to soften.
- Step 3: Add diced tomatoes and minced garlic, mix and cook until all vegetables are cooked.
- Step 4: While the veggies are cooking, whisk heavy cream, sour cream, spices and salt in a mixing bowl and pour it into the pan with veggies. Stir well and let it heat through and come to a slow simmer. Lower the heat to medium-low.
- Step 5: Nestle in the shrimp in the sauce and cook, still over medium-low heat, until shrimp is opaque on the bottom. Flip the shrimp and cook until shrimp just turn all opaque and take off the heat.
- Step 6: Use half the cheese to divide it among the four tortillas. Spread the cheese in the center of each tortilla, in the line.
- Step 7: Using a slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread them in the line over the cheese.
- Step 8: Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp, and veggies.
- Step 9: Pour the sauce over enchiladas and spread the remaining cheese on top.
- Step 10: Bake for 15-18 minutes.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg