Description
Creamy Shrimp Enchiladas offer a delightful twist on traditional Mexican cuisine, combining the richness of a creamy, cheesy sauce with succulent shrimp for a comforting and indulgent meal. Perfect for any gathering, these enchiladas invite everyone to linger around the table as they enjoy layers of flavor wrapped in soft tortillas. The blending of fresh ingredients and classic Tex-Mex elements creates a dish that is both satisfying and memorable, making it ideal for weeknight dinners or special occasions.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 6 flour tortillas
- 4 ounces cream cheese, softened
- 1½ cups shredded Monterey Jack cheese
- ½ cup sour cream
- 1 (4-ounce) can diced green chiles
- ½ cup heavy cream
- ½ cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Sauté shrimp in olive oil until pink; remove from skillet.
- In the same skillet, melt butter and sauté onion and bell pepper until softened. Add garlic and cook briefly.
- In a bowl, combine chopped shrimp with sautéed veggies, cream cheese, half of the Monterey Jack cheese, sour cream, and diced green chiles.
- Fill tortillas with the mixture, roll up tightly, and place seam-side down in a baking dish.
- Whisk together heavy cream and chicken broth; pour over enchiladas. Top with remaining cheese.
- Cover with foil and bake at 375°F for 30 minutes. Remove foil for the last 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg