Shrimp Enchiladas Cream Sauce (Print Version)
Tender shrimp and cheese wrapped in tortillas, baked with a creamy, spiced sauce for a flavorful Mexican-inspired meal.
# Ingredients:
→ Filling and Sauce
01 -
12 to 14 ounces large shrimp, peeled and deveined
02 -
1 to 2 tablespoons vegetable oil
03 -
1 small yellow onion, thinly sliced
04 -
2 large jalapeños, seeded if desired, thinly sliced
05 -
2 medium tomatoes on the vine, diced
06 -
2 garlic cloves, minced
07 -
1 1/2 cups heavy whipping cream
08 -
1/2 cup sour cream
09 -
1/4 teaspoon cayenne pepper
10 -
1/2 teaspoon chipotle chili powder
11 -
1/2 teaspoon ground cumin
12 -
Salt, to taste
→ Assembly
13 -
4 soft taco size flour tortillas
14 -
8 ounces Monterrey Jack cheese, grated
# Steps:
01 -
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 by 9 inch baking dish with oil or nonstick spray.
02 -
Heat vegetable oil in a large sauté pan over medium heat. Cook sliced onion and jalapeños until tender, about 4 to 5 minutes.
03 -
Add diced tomatoes and minced garlic to the pan. Cook for 2 to 3 minutes, until tomatoes are softened and mixture is fragrant.
04 -
In a medium bowl, whisk together heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour cream mixture into the pan with sautéed vegetables and stir to combine. Bring to a gentle simmer over medium-low heat.
05 -
Add shrimp to the simmering sauce and cook for 2 to 3 minutes per side, or until just opaque throughout. Remove pan from heat.
06 -
Divide half of the shredded Monterrey Jack cheese among the flour tortillas. Spoon drained shrimp and vegetable mixture evenly onto each tortilla. Roll tortillas tightly and place seam side down in the prepared baking dish.
07 -
Pour cream sauce evenly over the rolled enchiladas. Sprinkle with the remaining Monterrey Jack cheese.
08 -
Bake uncovered for 15 to 18 minutes, or until cheese is melted and bubbly. Serve hot.
# Notes:
01 -
For a milder dish, remove the seeds from the jalapeños before slicing.
02 -
Do not overcook the shrimp; they should be cooked just until opaque to maintain a tender texture.