Creamy Shrimp Enchiladas are a combination of fresh shrimp, onions, red peppers and garlic, all coated in a creamy Monterrey Jack cheese sauce. Serve with Mexican rice and black beans. Elegant enough for socializing, but simple enough for a weeknight.
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1 red bell pepper, very finely diced
- 1/2 jalapeno pepper, chopped
- 1 pound raw shrimp, peeled, cleaned and chopped
- 2 garlic cloves, chopped
- 1/2 teaspoon cumin
- 6 (8-inch) corn tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 cup grated Monterey Jack cheese
- freshly ground black cheese kosher salt
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
- Heat the olive oil in a large skillet or skillet over medium heat. Add onion, chili pepper and jalapeno. Cook for about 4 minutes; mix several times.Add the shrimp and fry until the shrimp are pink and the center is opaque. approx. 2-3 minutes. Add garlic and cumin and sauté for about 1 minute.
- Divide the shrimp mixture evenly among the tortillas, roll up and place in a baking dish, seam side down.
- In the same pan over medium heat, melt the butter. Add the flour and fry, stirring constantly, for 2-3 minutes.Slowly add the chicken broth and cook until it thickens slightly. 2-3 minutes, stirring constantly. Slowly add the Monterey Jack cheese until melted. Stir in the sour cream. Season with kosher salt and freshly ground black pepper. Pour the sauce over the shrimp enchilada.
- Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with cilantro and serve.
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