Shrimp Enchiladas Recipe

ingredients

Sauce
1/4 cup unsalted butter
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced onion
1 medium jalapeno pepper
1/2 teaspoon minced garlic
1 teaspoon oregano
salt, to taste
1 pinch white pepper
1 pinch red pepper
1 cup heavy cream
1/2 cup chicken broth
1 cup Monterey jack cheese, shredded
1/2 cup sour cream

Shrimp
1 pound cleaned and deveined shrimp
4 plum tomatoes, seeded and chopped
1 cup chopped green onions
12 flour tortillas (10")
2 cups Monterey jack cheese, shredded

directions

Melt butter over medium heat in a frying pan, add peppers, onions, jalapeno pepper, garlic and oregano. Cook until soft, about 5 minutes.

Add salt and pepper. Mix in the cream and broth. Bring to a boil, then simmer 3 minutes. Stir in the cheese until melted. Remove from heat add the sour cream. Keep warm.

Heat oven 350 degrees F.

In a large skillet, melt butter over medium/high heat. Add shrimp and half of the green onions-cook until the shrimp are pink. Stir in half of the tomatoes and half of the sauce.

Spoon shrimp mixture into tortillas and roll up. Place seam side down in a baking dish. Spoon remaining sauce over the rolled tortillas, cover and bake 30 minutes or until hot. Uncover and sprinkle with the remaining cheese and tomatoes. Bake until cheese melts.

nutrition data

Nutritional data has not been calculated yet.