Ingredients
Shrimp Mixture:
- 3 tablespoons butter
- ½ cup red and green bell pepper, finely chopped
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined, chopped into pieces
- ¼ cup cilantro, chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 8 flour or corn tortillas, 9-inch size (flour preferred)
White Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ cup diced canned chilies
- Salt and pepper to taste
- ¼ cup green enchilada sauce or salsa verde
- 2 cups Monterey Jack cheese
Garnish:
- Sour cream
- Cilantro
- Jalapeños
- Limes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with non-stick cooking spray and set it aside.
- Prepare Shrimp Mixture: In a large skillet, melt 3 tablespoons of butter over medium heat. Add finely chopped red and green bell peppers and diced onions, sautéing for about 3-5 minutes until they begin to soften. Add minced garlic and cook for an additional 30 seconds for aromatic flavor.
- Cook Shrimp: Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until the shrimp start turning pink but are not fully cooked through, as they will continue cooking in the oven. Remove from heat, then stir in chopped cilantro, salt, cumin, and chili powder. Set this shrimp mixture aside.
- Make White Cream Sauce: In a separate large skillet, melt 2 tablespoons butter over medium-high heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, adding it ½ cup at a time, stirring constantly until the sauce thickens, about 3-5 minutes.
- Finish Sauce: Reduce heat to low, then stir in sour cream, garlic powder, diced canned chilies, and green enchilada or salsa verde sauce. Season with salt and pepper to taste. Add 1 cup of this sauce to the prepared shrimp mixture and stir well to combine.
- Assemble Enchiladas: Spoon about ⅓ cup of the shrimp mixture onto each tortilla, then roll tightly and place seam side down in the prepared baking dish. Repeat with all tortillas.
- Add Sauce and Cheese: Pour the remaining white cream sauce evenly over the rolled enchiladas, then sprinkle the 2 cups of Monterey Jack cheese on top.
- Bake: Bake in the preheated oven for 20-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and serve immediately. Garnish with sour cream, fresh cilantro, sliced jalapeños, and lime wedges for added flavor and freshness. Enjoy your delicious shrimp enchiladas!
Notes
- Can you use precooked shrimp for this recipe? It’s not recommended as precooked shrimp can easily become overcooked and rubbery. Use raw peeled and deveined shrimp for best texture.
- Do you need to cook the tortillas before assembling the enchiladas? No, but warming them up before filling helps keep them pliable and prevents tearing when rolling.
- How long can I keep shrimp enchilada leftovers? Leftovers are best enjoyed fresh but can be stored in the refrigerator for up to two days. Note that the sauce may thicken and lose some creaminess after chilling but the flavor will remain delicious.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Mexican
