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    You are in: Home / Recipes / Shrimp Fiesta Enchiladas With Cream Sauce Recipe
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    Shrimp Fiesta Enchiladas With Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    lindamelinda's Note:

    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.

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    Ingredients:

    Serves: 4-6

    Yield:

    Enchila ...

    Units: US | Metric

    • 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)

    Sauce

    Directions:

    1. 1
      Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
    2. 2
      Add Shrimp and continue cooking just until shrimp turn pink.
    3. 3
      Remove from heat and add lime juice. Set aside.
    4. 4
      Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
    5. 5
      Drain on paper towels and stack.
    6. 6
      Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
    7. 7
      Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
    8. 8
      Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
    9. 9
      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.
    10. 10
      Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
    11. 11
      Meanwhile prepare CREAM SAUCE:.
    12. 12
      Melt butter in sauce pan over medium to medium high heat.
    13. 13
      Wisk in flour and stir untill flour melts and mixture bubbles.
    14. 14
      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.
    15. 15
      Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
    16. 16
      Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

    Ratings & Reviews:

    • on September 09, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp Fiesta Enchiladas With Cream Sauce

    Serving Size: 1 (501 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1259.5
     
    Calories from Fat 801
    63%
    Total Fat 89.0 g
    137%
    Saturated Fat 34.9 g
    174%
    Cholesterol 356.5 mg
    118%
    Sodium 1678.8 mg
    69%
    Total Carbohydrate 69.4 g
    23%
    Dietary Fiber 8.8 g
    35%
    Sugars 5.7 g
    22%
    Protein 50.7 g
    101%

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