Shrimp Enchiladas with Sour Cream Sauce
Shrimp enchiladas are a blend of flavors where shrimp meets the warmth of Mexican spices. These enchiladas are cooked with jalapeños and onions and covered with a luscious sour cream enchilada sauce that adds a creamy, tangy element, perfectly complementing the tender shrimp.
Equipment
Ingredients
- 1 onion (medium, chopped)
- 1 Jalapeno (diced, seeds removed)
- 1 tablespoon olive oil
- 1 lb shrimp (shelled and deveined, cut into bite size pieces)
- ¼ cup cream
- ¼ cup sour cream
- ¼ cup cilantro (chopped)
- salt and pepper (to taste)
SAUCE
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- ¼ cup cream
- ¼ cup enchilada sauce
- 8 ounces pepper jack cheese (grated, divided)
- 4 ounces cheddar cheese (grated, divided)
- ½ cup sour cream
- 10 flour tortillas (8 inch)
Instructions
- Preheat the oven to 350º.
TO MAKE THE FILLING:
- Add olive oil to a large skillet and cook onions and peppers until the onions are soft, about 5-7 minutes. Add shrimp and cook for 2-3 minutes until almost cooked through. Add ¼ cup cream, ¼ cup sour cream, cilantro and salt and pepper to taste. Let simmer for 2-3 minutes until the liquid has absorbed. Remove from heat.
TO MAKE THE SAUCE:
- In a separate skillet melt the butter over medium high heat. Add flour and whisk for about a minute. Gradually add chicken broth, stirring constantly until smooth and thickened, about 2 minutes. Add ¼ cup cream and ½ of the cheese mixture. Stir in ½ cup sour cream and ¼ cup enchilada sauce and mix until the cheese has melted. Salt and pepper to taste.
- Warm tortillas in the microwave for 10 seconds. Place the shrimp mixture down one side of the tortilla and top with a little cheese. Roll up and place in a casserole dish. Repeat with remaining tortillas.
- Pour the sauce over the top and sprinkle with additional cheese. Bake for 20 minutes until slightly browned and bubbly.
Barbara's Notes + Tips
- Use tortillas that fit your baking dish.
- Don't overcook the shrimp.
- Don't use pre-cooked shrimp.
- You can leave out the jalapeno or just remove the seeds and the stem for a milder flavor.
Nutrition
Calories: 336kcal | Carbohydrates: 19g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 577mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 3mg | Calcium: 272mg | Iron: 2mg
