Description
Tender succulent shrimp are sautéed in butter along with onions, peppers, spices and diced tomatoes, then topped with a creamy salsa Verde sauce, Monterey Jack cheese and baked until the cheese is hot and bubbly.
Ingredients
Scale
FOR THE SHRIMP FILLING:
- 2 Tablespoons Butter
- 1/2 Cup Red Bell Pepper, diced finely
- 1/4 Cup Green Bell Pepper, diced finely
- 1/2 Cup Onion, diced finely
- 1 Lb. Small Shrimp, peeled, deveined and chopped into bite sized pieces
- 1 teaspoon Chili Powder
- 1/2 teaspoon each Sea Salt, Cumin, Garlic Powder
- 1/4 teaspoon Black pepper
- 1/4 Cup Fresh Parsley, chopped (you certainly can use Cilantro here)
- 2 Tablespoons Lime Juice
- 1 Can Rotel with Chiles
FOR THE SAUCE:
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1 1/2 Cups Chicken Broth
- 1/2 Cup Salsa Verde
- 2 Cups Monterey Jack cheese, shredded and divided (1 1/2 cups and 1/2 cup)
- 1 Cup Sour Cream
OTHER:
- 8 (6 inch) Flour Tortillas
Instructions
FOR THE SHRIMP FILLING:
- Preheat the oven to 350°F and spray a 9×13 pan with cooking spray – set aside.
- Melt the butter in a large skillet over medium heat. Sauté the onions and peppers until translucent and soft, approximately 4 minutes, stirring often. Add the spices and stir to combine.
- Add the shrimp and cook for approximately 3-4 minutes or until they just start to turn pink. We do not want to cook the shrimp entirely because they are going in the oven and shrimp can easily overcook.
- Add the lime and Rotel tomatoes. Stir to combine and take off the heat and set aside.
FOR THE SAUCE:
- Add the butter to a saucepan over medium heat. Once melted, add the flour and cook stirring often for at least 1-2 minutes to burn off any raw flour taste.
- Very slowly add the chicken broth, starting with 1/2 cup and whisk until it is fully incorporated. Add another 1/2 cup two more times, again incorporating each time. The broth should become thick.
- Take the roux off the heat and slowly incorporate 1 1/2 cups of the Monterey Jack cheese, again slowly, otherwise it can become grainy. Stir. Add the salsa verde and sour cream.
- Add 1 cup of this sauce to the shrimp mixture that is in the pan.
- Fill each tortilla with approximately 1/3 cup of the shrimp mixture. Roll the tortilla and place it seam side down in the baking dish.
- Pour the sauce over the tortillas and bake covered with foil for 30 minutes. Remove the pan and sprinkle the remaining 1/2 cup of cheese on top and place the enchiladas under the broiler until the cheese is melted and bubbly.
- Let sit 10 minutes before serving.
