Creamy Shrimp Enchiladas

These creamy shrimp enchiladas are easy to make and full of fresh ingredients. They're sure to become a new go-to dish for dinner.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 544 Calories

Ingredients

• 1 cup sour cream
• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 8 (6 inch) flour tortillas
• 2 tablespoons lime juice
• cooking spray
• 1 jalapeno pepper, seeded and diced
• 1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
• 0.5 teaspoon salt
• 0.25 cup chopped fresh cilantro
• 1.5 cups chicken broth
• 0.5 cup finely diced red bell pepper
• 0.5 cup finely diced white onion
• 1.75 cups shredded Monterey Jack cheese, divided
• 0.5 cup fresh green salsa (salsa verde)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.

Step 3

Remove from the oven and let sit for 10 minutes before serving.

Step 4

Make the filling: Melt butter in a large skillet over medium-high heat. Add bell pepper and onion; sauté until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a bowl.

Step 5

Make the sauce: Melt butter in the same skillet over medium heat. Stir in flour and cook until fragrant, 1 to 2 minutes. Increase the heat to medium-high and slowly whisk in chicken broth; cook, whisking constantly, until sauce thickens, about 5 minutes. Reduce the heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from the heat and stir in sour cream and salsa.

Step 6

Stir 1 cup of cheese sauce into shrimp mixture.

Step 7

Assemble enchiladas: Spray a 9x13-inch pan with cooking spray. Fill one tortilla with 1/3 cup shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with to fill and roll remaining tortillas; pour remaining sauce over top.

Step 8

Bake, uncovered, in the preheated oven, until golden brown on top, about 35 minutes. Sprinkle jalapeño over enchiladas, then sprinkle with remaining Monterey Jack. Continue baking until cheese is melted, about 5 minutes more.