My Top Picks Meatless

Shrimp: Spicy Creamy Shrimp Enchiladas

Source: Found on Pinterest

This sauce is excellent severed over pasta as well.

Ingredients

  • 1 small yellow onion, chopped or sliced thin
  • 2 large jalapenos, seeded and sliced thin
  • 2 medium tomatoes, diced (from the vine)
  • 1-2 Tbls. canola oil for cooking
  • 1 1/2 c. heavy cream
  • 1/2 c. sour cream
  • 2 garlic cloves
  • 1/4 t. cayenne pepper
  • 1/4 t. chipotle chili powder
  • 1/4 t. cumin
  • Salt and pepper, to taste
  • 12 oz. large shrimp (20-25), peeled & deveined
  • 4 medium (8-inch) flour tortilla (flour recommended)
  • 5 oz. Monterrey Jack cheese, grated

Instructions

Preheat oven to 350 degrees and grease a 9-inch baking dish.

Preheat oil in a large cooking pan over medium heat.

Sauté onions, jalapeno and tomatoes with some salt until softened.

Whisk heavy cream, sour cream, pressed garlic, spices, salt and pepper in a mixing bowl; add it to the pan with veggies. Stir well.

Add shrimp and cook, still over medium heat, until shrimp is almost done. Sauce will start to thicken a bit and will thicken even more while baking in oven.

Add some cheese in the center of each tortilla.

Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll up tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.

Pour remaining sauce over enchiladas and spread remaining cheese on top.

Bake at 350 degrees for 15-18 minutes. Serve immediately.

NOTE: Pairs well with my Mexican Rice dish