Description
These creamy shrimp enchiladas are a delightful and flavorful dish, perfect for a weeknight dinner or a special occasion. Tender shrimp are simmered in a rich, spicy cream sauce, then rolled in soft flour tortillas with plenty of cheese and baked to golden perfection.
Ingredients:
- 12-14 ounces large shrimp, peeled and deveined
- 1-2 tablespoons vegetable oil
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded (or not, for extra heat), sliced thin
- 2 medium tomatoes on the vine, diced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- Salt, to taste
- 4 soft taco flour tortillas
- 8 ounces Monterey Jack cheese, grated
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish to prevent sticking.
Step 2: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and jalapeños and sauté until they are softened, about 5-7 minutes. Be careful not to burn the garlic.
Step 3: Add the diced tomatoes and minced garlic to the skillet. Cook until the vegetables are tender and fragrant, about 3-5 minutes.
Step 4: In a separate bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the cooked vegetables. Bring the sauce to a slow simmer over medium-low heat.
Step 5: Add the shrimp to the simmering sauce. Cook until the shrimp are just opaque on both sides and cooked through, about 3-5 minutes. Be careful not to overcook the shrimp, or they will become rubbery. Remove the skillet from the heat.
Step 6: Divide half of the grated Monterey Jack cheese evenly among the flour tortillas.
Step 7: Using a slotted spoon, remove the shrimp from the sauce and divide them among the tortillas, placing them on top of the cheese. Roll the tortillas tightly and place them seam-down in the prepared baking dish.
Step 8: Pour the remaining cream sauce evenly over the enchiladas in the baking dish.
Step 9: Sprinkle the remaining Monterey Jack cheese over the top of the enchiladas.
Step 10: Bake in the preheated oven for 15-18 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Why you’ll love this recipe
- Flavorful: The combination of creamy sauce, spicy jalapeños, and succulent shrimp creates a symphony of flavors.
- Easy to make: With simple steps and readily available ingredients, this recipe is perfect for a quick and satisfying meal.
- Customizable: Adjust the spice level by seeding or deseeding the jalapeños.
Serving Suggestions:
- Serve hot, straight from the oven.
- Garnish with fresh cilantro, a dollop of sour cream, or a drizzle of hot sauce.
- Pair with a side of Mexican rice and refried beans for a complete meal.
- Add a fresh salad to round out the meal.
Tips:
- Use flour tortillas for easier rolling and better structure.
- Adjust the spice level by seeding jalapeños and modifying the amount of cayenne pepper.
- Ensure the shrimp are cooked through but not overcooked for the best texture.
- Best served fresh as seafood doesn’t reheat well.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutrition Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: 30-35g
- Sodium: 700-900mg
Conclusion
Shrimp Enchiladas with Cream Sauce are a delicious and satisfying meal that is sure to impress. The creamy, spicy sauce combined with tender shrimp and melted cheese creates a truly irresistible dish. Whether you’re looking for a quick weeknight dinner or a special meal for guests, this recipe is a guaranteed winner. Enjoy!
Questions and Answers:
Q1: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking.
Q2: Can I substitute the Monterey Jack cheese with another type of cheese?
A: Absolutely! Cheddar, Colby Jack, or a Mexican blend would all work well in this recipe.
Q3: How can I make this recipe less spicy?
A: To reduce the spice level, remove the seeds and membranes from the jalapeños before slicing them. You can also reduce or omit the cayenne pepper.
Q4: Can I prepare this dish ahead of time?
A: You can assemble the enchiladas ahead of time and store them in the refrigerator. However, it’s best to bake them just before serving to prevent the tortillas from becoming soggy.
Q5: What other vegetables can I add to this recipe?
A: You can add bell peppers, corn, or zucchini to the filling for extra flavor and nutrition. Sauté them along with the onions and jalapeños.
