Prep 30 mins
Cook 35 mins
Shrimp and vegetable medley wrapped in corn tortillias with creamy cheese sauce. I came up with this idea as I wanted to prepare an untraditional Easter dinner. It was hit with my family! It presented beautifully on the table. It was rich enough so that I really didnt need alot of extra dishes to accompany the main entree. I served them with a caesar salad, some spanish rice and black beans. This recipe makes approximately one dozen enchiladas.
- 2 tablespoons oil (vegetable)
- 1 lb shrimp, fresh, cleaned and deveined (slice in half vertically)
- 12 corn tortillas (regular size)
- 1 red pepper (chopped)
- 2 green onions (thinly sliced)
- 1 large jalapeno, pepper seeded and diced
- 1 cup corn (fresh or frozen corn)
- 1 tablespoon chopped garlic
- juice of one lime
- 10 ounces la victoria green enchilada sauce (or another store brand)
- 12 ounces trader joe's salsa verde (or another store brand tomatillio sauce)
- 1 cup grated colby-monterey jack cheese (combination cheddar & jack)
- 4 ounces black olives (sliced)
- 1⁄2 cup vegetable oil (for frying tortillias)
- 1⁄3 cup butter
- 1⁄3 cup all-purpose flour
- 2 cups half-and-half cream
- 1 cup grated colby-monterey jack cheese
- Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
- Add Shrimp and continue cooking just until shrimp turn pink.
- Remove from heat and add lime juice. Set aside.
- Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
- Drain on paper towels and stack.
- Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
- Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
- Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
- Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
- Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
- Meanwhile prepare CREAM SAUCE:.
- Melt butter in sauce pan over medium to medium high heat.
- Wisk in flour and stir untill flour melts and mixture bubbles.
- Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
- Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
- Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.
To me this is definitely a restaurant quality dish - very flavorful - the salsa verde/enchilada sauce mixed with the cream sauce is awesome! I was looking for something to do with my already grilled shrimp and this fit the bill. I did not have any corn, jalapenos or black olives, but I did add a roasted poblano pepper to the filling which worked perfectly for me. I did have to raise my oven temperature to 350 to get the results I was looking for. The only regret that I have is that I only had enough shrimp to make 4 enchiladas, but as you say, this is a rich dish and I probably did not need more! Thanks for such a great recipe and I will defintely be making this again!