Ingredients
(Serves 6)
For the Filling:
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1 lb (450g) medium shrimp, peeled & deveined
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 bell pepper, chopped
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1 tsp cumin
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1 tsp chili powder
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½ tsp paprika
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Salt & pepper to taste
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1 cup corn kernels (fresh or frozen)
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½ cup cilantro, chopped
For the Creamy Sauce:
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2 tbsp butter
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2 tbsp flour (or cornstarch for GF)
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1.5 cups chicken broth
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1 cup heavy cream (or half-and-half)
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1 cup shredded Monterey Jack cheese
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½ cup sour cream
For Assembly:
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8-10 flour tortillas (or corn for GF)
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2 cups shredded cheese blend (cheddar + Monterey Jack)
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Extra cilantro & lime wedges for garnish
Instructions
Step 1: Cook the Shrimp & Veggies
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Heat olive oil in a skillet over medium heat.
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Add onion, bell pepper, and garlic; sauté for 3 mins.
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Add shrimp, cumin, chili powder, paprika, salt, and pepper. Cook 2-3 mins until shrimp turns pink. Remove from heat.
Step 2: Make the Creamy Sauce
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In the same skillet, melt butter. Whisk in flour to form a roux (1 min).
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Gradually add chicken broth, then heavy cream, whisking until smooth.
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Stir in Monterey Jack cheese and sour cream until melted.
Step 3: Assemble Enchiladas
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Dip each tortilla in the sauce, then fill with shrimp mixture + a sprinkle of cheese.
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Roll tightly and place seam-side down in the baking dish.
Step 4: Bake to Perfection
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Pour remaining sauce over enchiladas. Top with extra cheese.
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Bake at 375°F (190°C) for 20-25 mins until bubbly and golden.
Step 5: Garnish & Serve
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Sprinkle with cilantro and serve with lime wedges, avocado, or Mexican rice.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: 420
- Sodium: 680mg
- Protein: 24g
Keywords: Creamy Shrimp Enchiladas Recipe