Creamy Shrimp Enchiladas Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g large shrimp, peeled and deveined
02 -
2 tbsp olive oil
03 -
2 tbsp butter
04 -
1 medium onion, chopped
05 -
1 red bell pepper, diced
06 -
2 garlic cloves, minced
07 -
8 medium flour tortillas
08 -
120g cream cheese, softened
09 -
200g Monterey Jack cheese, shredded
10 -
120g sour cream
11 -
100g green chiles, diced (canned or fresh)
12 -
240ml heavy cream
13 -
120ml chicken or seafood broth
14 -
1 tsp ground cumin
15 -
1 tsp chili powder
16 -
Salt and pepper, to taste
# Instructions:
01 -
Heat olive oil over medium heat in a large skillet. Season shrimp with salt, pepper, cumin, and chili powder. Cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
02 -
In the same skillet, melt butter and sauté the onion, red bell pepper, and garlic until softened.
03 -
Chop the cooked shrimp and mix it in a bowl with the sautéed vegetables, cream cheese, half of the Monterey Jack cheese, and diced green chiles. Stir until well combined.
04 -
Preheat the oven to 190°C (375°F). Spread a thin layer of sauce in the bottom of a greased 23x33 cm (9x13-inch) baking dish. Fill each tortilla with the shrimp mixture, roll it tightly, and place seam-side down in the dish.
05 -
In a saucepan, combine heavy cream, sour cream, broth, and a pinch of cumin. Cook over low heat, stirring, until smooth and heated through. Pour the sauce evenly over the enchiladas.
06 -
Sprinkle the remaining Monterey Jack cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
07 -
Garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime. Serve hot with your favorite sides.
# Notes:
01 -
To make these enchiladas spicier, add diced jalapeños or a splash of your favorite hot sauce to the filling or sauce.
02 -
For a low-carb version, substitute regular tortillas with low-carb tortillas or layer the filling for a casserole-style dish.