Vincent's Shrimp Enchiladas

photo by Stephanie Y.


- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄3 cup onion (chopped)
- 2 tablespoons oil
- 4 ounces chevre cheese (goat cheese)
- 1⁄2 cup half-and-half
- salt and pepper
- 1 teaspoon olive oil
- 12 shrimp (peeled-deveined-cut in 1/3s)
- 4 flour tortillas (8-inch size)
- 1 cup half-and-half
- 1 1⁄2 tablespoons chipotle chiles in adobo
- 1 avocado (peeled and sliced-optional)
- 1⁄4 cup cilantro (chopped-optional)
directions
- Saute onion in oil until translucent.
- Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
- Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
- Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
- Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.
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Reviews
-
Thanks BB and Vincent. These made a great dinner. I upped the chipotles to 2 tablespoons and Since DBF is not a fan of chevre, I subbed a combination of cream cheese and monterey jack resulting in extremely creamy enchiladas. I used 31 to 40 count and would recommend using a larger shrimp since I was not able to get 4- 1/3 cup portions or I would just use 2x as much smaller shrimp. Gracias BB, we really enjoyed these! Made for ZWT 5 by and Epicurean Queen!
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona