Description
Creamy Shrimp Enchiladas are a delectable dish perfect for seafood enthusiasts. These enchiladas are filled with succulent shrimp, colorful bell peppers, and a creamy sauce, all wrapped in warm tortillas and baked to cheesy perfection.
Ingredients
Scale
For the Enchiladas:
- 1 lb peeled and deveined shrimp (chopped into bite-sized pieces)
- 2 tbsp butter
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup diced onion
- 2 cloves garlic (minced)
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp cumin
- 1 tsp chili powder
- 8 (8–9 inch) flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
For the Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- ¾ cup sour cream
- ½ tsp garlic powder
- ½ cup diced canned green chiles
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables and Shrimp: In a skillet, sauté bell peppers, onion, garlic, shrimp, salt, cumin, and chili powder until shrimp are pink. Stir in cilantro.
- Prepare Cream Sauce: In a saucepan, make a roux with butter and flour, then add chicken broth, sour cream, garlic powder, and green chiles. Season with salt and pepper.
- Assemble Enchiladas: Mix 1 cup of sauce with shrimp mixture. Fill tortillas with shrimp filling, roll up, and place in baking dish.
- Bake: Pour remaining sauce over enchiladas, sprinkle with cheese, and bake for 20–25 minutes until bubbly.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- Do not overcook the shrimp, as they will continue cooking in the oven.
- For extra heat, use Pepper Jack cheese or add jalapeños to the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 185 mg
