Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

Hello friend, welcome to Shrimps Recipe. Today we are going to make Creamy Shrimp Enchiladas.

This is an amazing recipe for shrimp enchiladas. So good!

Recipe Summary for making Creamy Shrimp Enchiladas

  • Preparation Time: 30 minutes
  • cook: 1 hr
  • additional: 10 minutes
  • total: 1 hr 40 minutes
  • Servings: 6

Ingredient for making Creamy Shrimp Enchiladas

  • cooking spray

Shrimp Mixture Creamy Shrimp Enchiladas

  • 2 tablespoons butter
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced white onion
  • 2 cloves garlic, minced
  • 1 pound medium shrimp – peeled, deveined, and cut into 1-inch pieces
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon salt

Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 ¾ cups shredded Monterey Jack cheese, divided
  • 1 cup sour cream
  • ½ cup fresh green salsa (salsa verde)

Assembly

  • 8 (6 inch) flour tortillas
  • 1 jalapeno pepper, seeded and diced

Directions for making Creamy Shrimp Enchiladas

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  3. 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.
  4. Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes.
  5. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  6. Stir 1 cup of cheese sauce into the shrimp mixture.
  7. Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  8. Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese.
  9. Return to the oven and continue baking until melted, about 5 minutes more.
  10. Remove from the oven and let sit for 10 minutes before serving.

Nutrition Information for Creamy Shrimp Enchiladas

  • Servings Per Recipe: 6
  • Calories: 544
  • % Daily Value *
  • protein: 26.6g 53 %
  • carbohydrates: 32.7g 11 %
  • dietary fiber: 2.3g 9 %
  • sugars: 3.4g
  • fat: 33.9g 52 %
  • saturated fat: 19.6g 98 %
  • cholesterol: 193.3mg 64 %
  • vitamin a iu: 1677.4IU 34 %
  • niacin equivalents: 9.3mg 72 %
  • vitamin b6: 0.2mg 14 %
  • vitamin c: 22.9mg 38 %
  • folate: 78.6mcg 20 %
  • calcium: 381.9mg 38 %
  • iron: 4mg 22 %
  • magnesium: 49.2mg 18 %
  • potassium: 344.7mg 10 %
  • sodium: 1241.1mg 50 %
  • thiamin: 0.3mg 32 %

calories from fat: 304.9

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