Shrimp Enchiladas With Cream Sauce
Shrimp Enchiladas With Cream Sauce are soft flour tortillas filled with shrimp, vegetables, and cheese, then baked under a rich, creamy spiced sauce for a flavorful, satisfying meal.
- 12 –14 oz large shrimp
- 1 –2 Tbsp vegetable oil
- 1 small yellow onion thinly sliced
- 2 large jalapeños seeded or not
- 2 medium vine tomatoes diced
- 1½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves minced
- ¼ tsp cayenne pepper
- ½ tsp chipotle chili powder
- ½ tsp cumin
- Salt to taste
- 4 flour tortillas soft taco size
- 8 oz Monterey Jack cheese grated
Preheat oven to 350°F (175°C). Grease a 9×9 dish. In a skillet, heat oil and sauté onion and jalapeños for 4–5 minutes. Add tomatoes and garlic; cook 3–4 minutes until fragrant.
Reduce heat. Stir in cream, sour cream, cayenne, chipotle, cumin, and salt. Simmer 3–4 minutes until slightly thickened.
Add shrimp to sauce. Cook 2–3 minutes per side until opaque. Remove from heat.
Spread half the cheese on tortillas. Add shrimp filling, roll tightly, and place seam-side down in dish.
Top with remaining sauce and cheese. Bake 15–18 minutes until bubbly and melted.