Enchiladas: Spicy Creamy Shrimp Enchiladas
Made for Cinco de Mayo May 5, 2022 and they were excellent
Perfect to make during Lent
Ingredients
- 1 to 2 Tbls. canola oil for cooking
- 1 small yellow onion, halved and sliced thin
- 2 large jalapenos seeded, sliced thin or diced (save some slices for garnish)
- 2 medium tomatoes "on a vine', diced small
- salt to taste
- 12 oz. large shrimp, thawed (peeled, deveined and tail off)
- 8 oz. Monterrey Jack cheese, grated
- 4-6 medium tortillas flour tortillas recommended (I used Mission soft whole wheat) - see Notes
- fresh cilantro, for garnish if desired.
Sauce
- 1-1/2 c. heavy cream
- 1/2 c. low-fat sour cream (Daisy)
- 2 garlic cloves, minced
- 1/4 t. cayenne pepper
- 1/4 t. chipotle chili powder
- 1/4 t. cumin
Instructions
Grease a 9-inch square (for 4 enchiladas), or a 10 x 7-inch oblong (for 6 enchiladas) baking dish.
Preheat oil in a large cooking pan over medium heat.
Slice onions and seeded jalapenos thinly and dice tomatoes.
Sauté veggies with some salt until softened.
Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
Add shrimp and cook, still over medium heat, until shrimp is almost done.
To Assemble: Add some cheese in the center of each tortilla.
Using a slotted spoon, scoop out about some of the shrimp/veggie mixture, draining most of the sauce, onto the tortilla. Roll tortilla and place it in the baking dish, seam down. Set the remaining cheese aside to use on top of sauce when baking.
Repeat with remaining tortillas, shrimp and veggies.
Pour sauce over enchiladas, spread remaining cheese on top and add a few jalapeno slices.
Bake for 15-18 minutes at 350 degrees. Serve right away
NOTE: Original recipe called for 4 medium tortillas, however I had leftover filling to make 2 additional enchiladas.