The last few weeks have been pretty busy and hectic for me so I haven’t spent nearly as much time in the kitchen as I would like. Finally though, things have slowed down and should stay fairly calm. I finally got to try these shrimp enchiladas for dinner last night, and I must say they were AMAZING! The combination of ingredients in the filling come together to make a really delicious flavor. I made several changes to the original recipe (including making only a half batch) and my version is below. The main change I made was to put all of the cheese mixture inside the tortillas rather than use half on top. As I was cooking I just didn’t feel like the insides would be cheesy enough if I reserved half for the top, so I didn’t. If you would like some sauce on top, I would recommend doubling the amount of cheese sauce so you have plenty to do so. Definitely give these a try, you will not be disappointed!
Shrimp Enchiladas
Ingredients:
½ cup minced onion
3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
6 flour tortillas
Directions:
Melt 2 tbsp. of butter in a skillet over medium high heat. Add ¼ cup of onion to the skillet and sauté until crisp-tender. Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well. Lower heat to medium and cook until slightly thickened. Add ¾ cup shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In a skillet, melt the remaining tablespoon of butter. Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink. Remove shrimp from pan with a slotted spoon and chop; return to the skillet. Add all of the cheese sauce.
Preheat the oven to 350°. Grease an 8×8” baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in the baking dish, seam side down. Sprinkle cheese over the enchiladas. Bake for 30-35 minutes.
Source: adapted from My Kitchen Cafe
Shrimp Enchiladas
Ingredient3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
bsp. of butter in a skillet over medium high heat. Add ¼ cup of onion to the skillet and sauté until crisp-tender. Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well. Lower heat to medium and cook until slightly thickened. Add ¾ cup shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In a skillet, melt the remaining tablespoon of butter. Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink. Remove shrimp from pan with a slotted spoon and chop; return to the skillet. Add all of the cheese sauce.
Preheat the oven to 350°. Grease an 8×8” baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in the baking dish, seam side down. Add more cheese to the top of the enchiladas. Bake for 30-35 minutes.
Source: adapted from My Kitchen Cafe
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