Description
These Shrimp Enchiladas are a delicious and creamy twist on classic enchiladas, filled with a flavorful shrimp and mushroom mixture, topped with a creamy sauce and melted cheese. Perfect for a special dinner or gathering!
Ingredients
Scale
For the Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (7-ounce) can diced Ortega chilis
- 1 cup Monterey Jack cheese (shredded)
For the Filling:
- 2 tablespoons unsalted butter
- 1 cup yellow onion (chopped)
- 1 jalapeno (finely chopped and seeded)
- 4 cloves garlic (minced)
- 8 ounces sliced mushrooms
- 1 pound raw shrimp, peeled and deveined (cut into 3/4 inch pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro (chopped)
For Assembly:
- 8 8-inch flour tortillas
- 1 1/2 cups Monterey jack cheese (shredded)
- Fresh chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Make the Sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add chicken broth, bring to a boil, and then stir in sour cream, chilis, and Monterey Jack cheese. Set aside.
- Make the Filling: In a skillet, sauté onion, jalapeno, and garlic. Add mushrooms, shrimp, seasonings, and cilantro. Stir in some sauce.
- Assembly: Spoon shrimp mixture onto tortillas, roll up, and place seam side down in the baking dish. Pour remaining sauce over the top, sprinkle with cheese, and bake for 30 minutes.
- Let the enchiladas sit for 10 minutes before serving. Garnish with fresh cilantro.
Notes
- You can customize the level of heat by adjusting the amount of jalapeno used.
- Feel free to add additional toppings such as diced tomatoes, avocado, or a squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg
Keywords: Shrimp Enchiladas, Enchilada Recipe, Seafood Enchiladas
