Description
These Creamy Shrimp Enchiladas are a delightful fusion of flavors, with succulent shrimp mixed with bell peppers and onions, wrapped in a creamy sauce, topped with cheese and baked to perfection.
Ingredients
Units
Scale
- 8 (6-inch) flour tortillas
- Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper, diced finely
- 1/2 cup white onion, diced finely
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 1/2 cups shredded Monterey Jack cheese (use Pepper jack for more spice)
- 1 cup sour cream
Instructions
- Prepare Shrimp Mixture: In a skillet, melt butter and sauté bell pepper, onion, and garlic. Add shrimp, salt, chili powder, cilantro, and lime juice. Cook until shrimp is pink.
- Make Sauce: In a saucepan, melt butter, stir in flour, then gradually add chicken broth and salsa verde. Cook until thickened.
- Assemble Enchiladas: Fill tortillas with shrimp mixture, roll up, and place seam side down in a baking dish. Pour sauce over enchiladas.
- Bake: Top with cheese, bake until bubbly and golden.
- Serve: Drizzle with sour cream before serving.
Notes
- You can customize the spice level by adjusting the amount of chili powder and choosing Pepper Jack cheese for an extra kick.
- Feel free to add additional toppings like diced tomatoes, avocado slices, or fresh cilantro.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg