Cheesy Shrimp Enchiladas
Ingredients
Enchilada Filling
-
1
tablespoon
olive oil
-
1
medium
onion, finely chopped
-
1
medium
bell pepper, finely chopped
-
3
cloves
garlic, minced
-
1
pound
shrimp, peeled, deveined, chopped
-
1
teaspoon
paprika
-
½
teaspoon
chili powder
-
½
teaspoon
salt
Cream Sauce
-
2
tablespoons
butter
-
3
tablespoons
all-purpose flour
-
1 ½
cups
low-sodium chicken broth
-
½
cup
full-fat sour cream
-
1
can
diced green chilis (4.5-ounce, drained)
-
1
cup
shredded Monterey jack cheese
Enchiladas
-
8
8-inch
flour tortillas
-
1
cup
shredded Monterey jack cheese
-
to taste
fresh cilantro, chopped (optional)
-
1
medium
avocado, sliced (optional)
Instructions
- Preheat the oven to 400°F and grease a baking dish.
- Heat olive oil in a skillet over medium heat and add onion, bell pepper, and garlic. Cook until tender.
- Add chopped shrimp, paprika, chili powder, and salt to the skillet and cook until shrimp are opaque.
- In a saucepan, melt butter, then whisk in flour until golden brown.
- Slowly add chicken broth to the flour mixture, whisking until thickened.
- Stir in sour cream, green chilis, and shredded cheese until melted.
- Lay tortillas flat and fill each with shrimp mixture, rolling them up.
- Place rolled enchiladas seam-side down in the baking dish and cover with cheese sauce and remaining cheese.
- Bake for 30 minutes or until golden brown and bubbly.
- Serve warm, topped with cilantro and avocado if desired.
Nutrition Facts (estimated)
Servings
8 enchiladas
Calories
389
Total fat
19g
Total carbohydrates
30g
Total protein
24g
Sodium
919mg
Cholesterol
132mg
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