Samantha Nicole Shrimp Enchiladas are no shrimp when it comes to flavor; they’re big and bold in shrimp flavor! Each enchilada is stuffed with spicy jalapeños, savory onions, and bright bell peppers in addition to the seafood-sweet shrimp. Coated with a buttery, rich, and creamy sauce, Shrimp Enchiladas have everything you’re looking for in a Tex-Mex meal. A seafood supper like this deserves to be on your table!
Ingredients
For the filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 jalapeño, seeds removed, minced
- 1 pound shrimp, shells removed, deveined and chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
For the cream sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 (4.5-ounce) can of green chiles
- 1 teaspoon cumin
- kosher salt, to taste
- freshly ground black pepper, to taste
For assembly:
- 8 medium flour tortillas
- 1 1/2 cups Monterey Jack, shredded, divided
- cilantro, optional, freshly chopped
- pico de gallo, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large skillet over medium heat, add the olive oil.
Step 3 –Add the garlic and cook until fragrant, about 1 minute.
Step 4 –Add the onion, the bell pepper, and the jalapeño and cook until softened, about 7 minutes.
Step 5 –Add the shrimp and season with the salt and the pepper.
Step 6 –Cook until the shrimp are pink and cooked through at 145 degrees F, about 5 minutes.
Step 7 –In a medium saucepan over medium heat, melt the butter.
Step 8 –Whisk in the flour and cook until the raw flour smell dissipates, for about 1 minute.
Step 9 –Whisk in the milk and the sour cream until no lumps remain.
Step 10 –Add in the green chiles and their juices, the cumin, the salt, and the pepper.
Step 11 –Simmer until thickened slightly, about 5 minutes.
Step 12 –Spread a thin layer of the cream sauce into the bottom of a 9×13-inch baking pan.
Step 13 –Onto the middle of each tortilla, spoon 1/3 cup of the shrimp mixture.
Step 14 –Sprinkle the shrimp mixture evenly in each tortilla with the Monterey Jack cheese, reserving about 1/2 cup of the cheese.
Step 15 –Rolls each tortilla and place them seam-side down in the baking dish.
Step 16 –Pour the remaining cream sauce over the enchiladas.
Step 17 –Top the enchiladas with the remaining cheese.
Step 18 –Bake until the cheese is melted and the sauce is bubbly, for about 30 minutes.
Step 19 –Garnish with the cilantro.
Step 20 –Serve with the pico de gallo.
