Name: Shrimp Enchiladas Cream Sauce
Ingredients: 1½ pounds large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon chili powder; ¼ teaspoon cayenne pepper (optional); Salt and freshly ground black pepper to taste; ¼ cup chicken broth; 2 tablespoons fresh lime juice; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1½ cups chicken broth; 1 cup heavy cream; 1 can (4oz) diced green chiles; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground cumin; 1 cup shredded Monterey Jack cheese, divided; 8 medium-sized flour tortillas; ¼ cup chopped fresh cilantro; 1 jalapeño, thinly sliced (optional, for garnish)

Description

Dive into a world where creamy sauce meets succulent shrimp in these enchiladas that’ll make you wonder why you ever ordered Mexican takeout.

Ingredients

Scale

1½ pounds large shrimp, peeled and deveined
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
¼ cup chicken broth
2 tablespoons fresh lime juice
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups chicken broth
1 cup heavy cream
1 can (4oz) diced green chiles
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
1 cup shredded Monterey Jack cheese, divided
8 medium-sized flour tortillas
¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced (optional, for garnish)

Instructions

Pat shrimp dry. Heat olive oil in a skillet and sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds.
Add shrimp, cumin, chili powder, and cayenne (if using). Season with salt and pepper. Cook 2 minutes per side until just pink.
Add chicken broth and lime juice, simmer for 1 minute, then remove from heat. Shrimp should be slightly undercooked.
In a saucepan, melt butter and whisk in flour. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in chicken broth until smooth, then pour in heavy cream. Add green chiles, garlic powder, onion powder, and cumin.
Simmer sauce 5-7 minutes until thickened. Season with salt and pepper, then stir in half the cheese until melted.
Preheat oven to 375°F. Chop most of the shrimp into bite-sized pieces.
Warm tortillas and spread ½ cup sauce in the bottom of a 9×13-inch baking dish.
Fill each tortilla with 2-3 tablespoons of shrimp filling, roll up, and place seam-side down in the dish.
Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake uncovered for 20-25 minutes until bubbly and cheese is golden.
Let rest 5 minutes before serving. Garnish with cilantro and jalapeño slices if desired.