Creamy Shrimp Enchiladas
Recipe adapted from The Girl Who Ate Everything
Makes 6-8 Enchiladas
6-8 flour tortillas (mine were 10-inch so they made 6; you'll make more with 6-inch)
1 tablespoon butter
1 red bell pepper, diced
1 small white onion, diced
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and chopped into 1/2 inch pieces
1/2 teaspoon salt
1 teaspoon chili powder
juice of 1 lime
4 tablespoons butter
4 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups shredded Monterey Jack cheese
1/2 cup salsa (or salsa verde)
1 cup light sour cream
salt and pepper
Preheat oven to 350 degrees and spray 9x13 baking dish with cooking spray.
For the shrimp mixture, in a large skillet melt 1 tablespoon butter over medium heat. Saute the bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
Add the shrimp and cook for 2-3 minutes or until just starting to turn pink (add shrimp and remove from heat if shrimp is precooked). You do not want to overcook the shrimp, as you will still be baking it.
Remove from heat and add the salt, chili powder and lime juice.
For the sauce, in a large skillet melt the butter. Add the flour and whisk for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium heat, whisking constantly. The mixture will thicken up as it cooks.
Once the mixture has thickened, add the Monterey Jack cheese and stir until melted. Remove from heat and add the salsa and sour cream. Season with salt and pepper, to taste.
Add one cup of the sauce to the reserved shrimp mixture and stir.
Fill a tortilla with 1/3-1/2 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with remaining tortillas.
Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown. Remove from oven and let the enchiladas sit for 10 minutes before serving.
|Creamy Shrimp Enchiladas|