CREAMY SHRIMP ENCHILADAS
This is an amazing recipe for shrimp enchiladas. So good!
Provided by Mark
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
- Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
- Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
- Stir 1 cup of cheese sauce into the shrimp mixture.
- Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
- Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
- Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g
CREAMY CHICKEN OR SHRIMP ENCHILADAS
I created this recipe when I couldn't find any other enchilada recipe that matched the ingredients I had on hand and was very pleased with my results. This dish can easily be made as spicy or mild as you like, by omitting or adding hot peppers, and adjusting the spices to your taste.
Provided by Lucky Haskins
Categories Chicken Breast
Time 45m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Melt butter in a small sauce pan, then whisk the flour in gradually. Once you have a thick butter/flour mixture, slowly whisk in the milk to create a thick white sauce. Whisk in 1 cup cheddar cheese. Season with the cumin, chili powder, garlic powder, cilantro, and salt and pepper.
- In a frying pan, heat vegetable oil, then add onions and peppers. Sautee until soft, then add shrimp/chicken, cooking until the meat is cooked through.
- Add the cheese sauce to the pan with the peppers, onions and meat and stir. Spoon the cheese and meat mixture into the tortillas, about 2 or 3 tablespoons, then roll the tortilla and place in a greased baking dish, seam side down. After all the tortillas are filled and placed in the dish, cover with the tomato sauce, remaining cheese/meat sauce, the remaining 1/2 c cheese, and sprinkle with cilantro.
- Bake for 25 minutes at 350.
Nutrition Facts : Calories 359.3, Fat 14.8, SaturatedFat 5.9, Cholesterol 131, Sodium 922.5, Carbohydrate 40.1, Fiber 6.4, Sugar 4, Protein 19.4
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