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CREAMY SHRIMP ENCHILADAS

Creamy Shrimp Enchiladas


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.


Scale

Ingredients

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:

  1. Preheat the oven to 350°F and spray a 9×13 pan with cooking spray – set aside.
  2. 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.
  3. 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.
  4. Add the lime and Rotel tomatoes.  Stir to combine and take off the heat and set aside.

FOR THE SAUCE:

  1. 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.
  2. 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.
  3. 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.
  4. Add 1 cup of this sauce to the shrimp mixture that is in the pan.
  5. 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.
  6. 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.
  7. Let sit 10 minutes before serving.