Shrimp Enchiladas with Cream Sauce
A delightful dish combining shrimp and spices wrapped in tortillas and smothered in a creamy sauce, perfect for gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 12-14 ounces large shrimp Fresh or thawed if using frozen
- 1-2 tablespoons vegetable oil For sautéing
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded or not Adjust to taste
- 2 medium tomatoes on the vine, diced
- 1.5 cups heavy whipping cream
- 0.5 cup sour cream
- 2 cloves garlic, minced
- 0.25 teaspoon cayenne pepper Adjust for spice level
- 0.5 teaspoon chipotle chili powder
- 0.5 teaspoon cumin
- 4 pieces soft taco flour tortillas
- 8 ounces Monterey Jack cheese, grated
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9x9-inch baking dish.
- In a pan, sauté onions and jalapeños in vegetable oil over medium heat until softened.
- Add diced tomatoes and minced garlic to the pan, cooking until all vegetables are done.
Making the Sauce
- In a bowl, mix heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt.
- Pour the cream mixture into the pan with the cooked vegetables and bring to a slow simmer over medium-low heat.
- Add the shrimp to the sauce and cook until they are just opaque on both sides. Remove the pan from heat.
Assembling the Enchiladas
- Divide half of the grated cheese among the tortillas.
- Spoon the shrimp mixture onto the tortillas, roll them tightly, and place them seam-down in the greased baking dish.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese.
Baking
- Bake the enchiladas for 15-18 minutes, until the cheese is melted and bubbly.
Notes
Choose fresh shrimp for the best flavor. Adjust spices to your preference and serve with salsa, avocado slices, or green salad.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 25gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 2gSugar: 3g
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