Shrimp Enchiladas
Ingredients
Cheese Sauce
-
2
tablespoons
salted butter
-
½
cup
chopped red bell pepper
-
½
cup
chopped green bell pepper
-
½
cup
chopped yellow or white onion
-
½
teaspoon
salt
-
½
teaspoon
oregano
-
¼
teaspoon
garlic powder
-
¼
teaspoon
cayenne pepper
-
¼
teaspoon
black pepper
-
1
tablespoon
all-purpose flour
-
¾
cup
cream or milk
-
1
cup
shredded Monterey Jack or Pepper Jack cheese
-
½
cup
sour cream
Shrimp Mixture
-
1
tablespoon
butter or oil
-
½
cup
chopped onion
-
1 ½ to 2
pounds
shrimp, peeled, deveined and chopped
-
2
cups
ripe tomatoes, chopped
-
1 ½
cups
shredded Monterey Jack or Pepper Jack cheese
-
8
(9-inch)
flour tortillas
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- In a skillet, melt butter and sauté bell peppers and onion until tender.
- Add salt, oregano, garlic powder, cayenne pepper, black pepper, and flour; cook for about a minute.
- Whisk in cream or milk and cook until slightly thickened, then add cheese and sour cream, stirring to combine.
- In another skillet, heat butter or oil, add onion and cook until soft, then add shrimp and cook until just pink.
- Stir in chopped tomatoes and half of the cheese sauce.
- Spoon shrimp mixture into tortillas, sprinkle with cheese, and roll tightly.
- Place enchiladas seam-side down in the baking dish, top with remaining cheese sauce and cheese.
- Bake for 30 to 35 minutes until hot and bubbly, then let rest before serving.
Nutrition Facts (estimated)
Servings
6
Calories
604
Total fat
36g
Total carbohydrates
30g
Total protein
40g
Sodium
935mg
Cholesterol
287mg
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