Shrimp Enchiladas (Print Version)
# Ingredients:
01 -
12-14 ounces large shrimp.
02 -
1-2 tablespoons vegetable oil.
03 -
1 small yellow onion, sliced thin.
04 -
2 large jalapeños, seeded or not.
05 -
2 medium tomatoes on the vine, diced.
06 -
1 1/2 cups heavy whipping cream.
07 -
1/2 cup sour cream.
08 -
2 garlic cloves, minced.
09 -
1/4 teaspoon cayenne pepper.
10 -
1/2 teaspoon chipotle chili powder.
11 -
1/2 teaspoon cumin.
12 -
Salt.
13 -
4 soft taco flour tortillas.
14 -
8 ounces Monterrey Jack cheese, grated.
# Instructions:
01 -
Heat oven to 350°F. Grease a 9x9-inch baking dish.
02 -
Sauté onions and jalapeños in oil over medium heat until soft. Add tomatoes and garlic, cook until vegetables are done.
03 -
Mix heavy cream, sour cream, spices and salt. Add to vegetables and bring to slow simmer over medium-low heat.
04 -
Add shrimp to sauce, cook until just opaque on both sides. Remove from heat.
05 -
Divide half the cheese among tortillas. Top with drained shrimp mixture. Roll and place seam-down in baking dish.
06 -
Pour sauce over enchiladas, top with remaining cheese. Bake 15-18 minutes.
# Notes:
01 -
Best served fresh as seafood doesn't reheat well.
02 -
Use flour tortillas for easier rolling and better structure.
03 -
Can adjust spice level by seeding jalapeños and adjusting cayenne pepper amount.