Creamy Shrimp Enchiladas Comfort Food (Print Version)

# Ingredients:

→ Main Ingredients

01 - 450g large shrimp, peeled and deveined
02 - 30ml vegetable oil
03 - 1 yellow onion, thinly sliced
04 - 2 jalapeños, seeded and minced
05 - 2 ripe tomatoes, diced
06 - 4 cloves garlic, minced
07 - 240ml heavy whipping cream
08 - 120ml sour cream
09 - 1.25ml cayenne pepper
10 - 5ml chipotle chili powder
11 - 5ml ground cumin
12 - Salt, to taste
13 - 8-10 flour tortillas (taco or fajita size)
14 - 240g Monterey Jack cheese, shredded

# Instructions:

01 - Preheat your oven to 175°C (350°F). Lightly grease a 23cm (9-inch) baking dish to prevent sticking.
02 - Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and minced jalapeños. Cook, stirring occasionally, for approximately 5 minutes until the vegetables have softened.
03 - Stir in the diced tomatoes and minced garlic into the skillet. Continue cooking for about 3 minutes, allowing the tomatoes to break down slightly.
04 - In a separate small bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt until well combined.
05 - Pour the prepared cream mixture into the skillet with the sautéed vegetables. Stir to combine and bring to a gentle simmer over medium-low heat. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it begins to thicken.
06 - Add the raw shrimp directly into the simmering creamy sauce in the skillet. Ensure each shrimp piece is nestled into the sauce and touches the pan. Cook for approximately 2 minutes per side, or until the shrimp turn opaque and begin to curl.
07 - Lay out the flour tortillas on a clean work surface. Evenly sprinkle half of the shredded Monterey Jack cheese across the tortillas.
08 - Spoon the shrimp and vegetable mixture from the skillet onto the cheese-dusted tortillas, distributing the filling evenly.
09 - Tightly roll each filled tortilla and place them seam-side down into the prepared greased baking dish.
10 - Pour the remaining creamy sauce from the skillet evenly over the rolled tortillas in the baking dish. Scatter the remaining shredded Monterey Jack cheese over the top.
11 - Bake the enchiladas, uncovered, for 15-18 minutes. The cheese should be melted and lightly browned, and the sauce bubbly.
12 - Remove the baking dish from the oven and allow the enchiladas to rest for 5 minutes before serving. This helps the enchiladas set and makes them easier to portion.

# Notes:

01 - Adjust the heat by removing the seeds and ribs from the jalapeños or reducing/omitting the cayenne pepper.
02 - Mozzarella, cheddar, or a Mexican blend can be substituted for Monterey Jack cheese.
03 - Cooked shredded chicken can be used as an alternative to shrimp.
04 - Substitute Greek yogurt for sour cream for a lighter version.
05 - Add sweet corn or sautéed bell peppers along with the tomatoes for extra flavor and texture.
06 - Assemble the enchiladas ahead of time, but bake just before serving for optimal texture.
07 - Serve with a crisp green salad, tangy cabbage slaw, guacamole, pico de gallo, Spanish rice, or black beans.
08 - Grate your own cheese for better melt and enhanced flavor.

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