Dinner recipes

Shrimp Enchiladas in dinner

These enchiladas in dinner square measure a good crowd entertainer. be at liberty to swap in any vegetables within the filling.

Shrimp Enchiladas in dinner

Shrimp Enchiladas in dinner

INGREDIENTS

FOR THE FILLING
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeño, seeds removed and minced
1 lb. shrimp, shells removed, deveined, and chopped
Kosher salt
Freshly ground black pepper
FOR THE CREAM SAUCE
4 tbsp. butter
4 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. sour cream
1 (4.5-oz.) can green chilis
1 tsp. cumin
Kosher salt
Freshly ground black pepper
ASSEMBLY AND GARNISH
8 medium flour tortillas
1 1/2 c. shredded Monterey Jack, divided
Freshly chopped cilantro, for garnish
Pico de gallo, for serving

DIRECTIONS

Preheat oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and cook until softened, 7 minutes. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 5 minutes.
In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in sour milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes.
Assemble enchiladas: Spread a thin layer of sauce into a 9”-x-13” baking pan. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with pico de gallo.

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