Description
A delicious cheesy shrimp enchilada dish that brings together shrimp, tortillas, and a creamy sauce topped with melted cheese.
Ingredients
Scale
- 1 lb (450g) shrimp, peeled and deveined
- 8 flour tortillas
- 2 cups (200g) shredded cheese blend (cheddar and Monterey Jack)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/4 cup (60g) sour cream
- 1 tablespoon butter
- for garnish Fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Shrimp:
- Heat olive oil in a skillet over medium heat.
- Add onions and garlic, sauté until translucent.
- Add shrimp, cumin, chili powder, salt, and pepper.
- Cook shrimp until just pink, about 3-5 minutes. Remove from heat.
- Prepare Sauce:
- In the same skillet, add butter.
- Once melted, pour in heavy cream and chicken broth.
- Stir in sour cream until smooth.
- Let the mixture simmer for about 5 minutes until slightly thickened.
- Assemble Enchiladas:
- Lay tortillas flat, spoon shrimp mixture along the center of each.
- Roll tortillas tightly and place in a greased baking dish.
- Add Cheese:
- Pour the prepared sauce over the enchiladas.
- Sprinkle generously with the shredded cheese blend.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until cheese is bubbling and golden brown.
- Garnish and Serve:
- Remove from oven and allow to cool slightly.
- Garnish with fresh cilantro before serving.
Notes
- For extra flavor, marinate shrimp in lime juice and zest for 15 minutes before cooking.
- Add finely chopped jalapeños for a spicy kick.
- Substitute corn tortillas for a gluten-free version.
- For added depth, use smoked paprika instead of regular.
- Serve with lime wedges for an extra burst of freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Enchilada