Shrimp Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Sauce
- 59.14 ml unsalted butter
- 118.29 ml chopped red bell pepper
- 118.29 ml chopped green bell pepper
- 118.29 ml minced onion
- 1 medium jalapeno pepper
- 2.46 ml minced garlic
- 4.92 ml oregano
- salt
- 0.25 ml white pepper
- 0.25 ml red pepper
- 236.59 ml heavy cream
- 118.29 ml chicken broth
- 236.59 ml monterey jack cheese, shredded
- 118.29 ml sour cream
-
Shrimp
- 453.59 g cleaned and deveined shrimp
- 4 plum tomatoes, seeded and chopped
- 236.59 ml chopped green onion
- 12 (120 inch) flour tortillas
- 473.18 ml monterey jack cheese, shredded
directions
- Melt butter over medium heat in a frying pan, add peppers, onions,jalapeno pepper,garlic and oregano.
- Cook until soft, about 5 minutes.
- Add salt and pepper.
- Mix in the cream and broth.
- Bring to a boil, then simmer 3 minutes.
- Stir in the cheese until melted.
- Remove from heat add the sour cream.
- Keep warm.
- Makes 2 1/2 cups sauce.
- Heat oven 350:. In a large skillet, melt butter over medium/high heat. Add shrimp and 1/2 of the green onions-cook until the shrimp are pink. Stir in 1/2 of the tomatoes and 1/2 of the sauce/ Spoon shrimp mixture into tortillas and roll up. Place seam side down in a baking dish. Spoon remaining sauce over the rolled tortillas, cover and bake 30 minutes or until hot. Uncover and sprinkle with the remaining cheese and tomatoes. Bake until cheese melts.
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RECIPE SUBMITTED BY
Kim19068
United States