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.
Ingredients
- 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
Instructions
- 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.