Easy Creamy Shrimp Enchiladas Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C) for baking.
2. Prepare the filling: In a large skillet, melt butter over medium-high heat. Sauté bell pepper and onion until the onion becomes translucent, approximately 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer the sautéed mixture to a bowl.
3. Add the shrimp to the same skillet and cook until they start to turn pink, which should take about 2 to 3 minutes. Add the cooked shrimp to the vegetable mixture, then stir in cilantro, lime juice, chili powder, and salt.
4. Make the creamy sauce: Melt butter in the skillet over medium heat. Stir in flour and cook until fragrant, around 1 to 2 minutes. Turn the heat to medium-high, slowly whisk in chicken broth, and cook while whisking constantly until the sauce thickens, about 5 minutes. Reduce the heat to low, stir in 1 1/2 cups of Monterey Jack cheese until melted, which takes 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
5. Combine 1 cup of the cheese sauce with the shrimp mixture; stir well to combine.
6. Assemble the enchiladas: Grease a 9x13-inch pan with cooking spray. Fill each tortilla with 1/3 cup of the shrimp mixture. Roll each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and rolled; pour any remaining sauce evenly over the top of the enchiladas.
7. Bake uncovered in the preheated oven until the enchiladas are golden brown on top, around 35 minutes. Sprinkle jalapeño slices over the enchiladas, followed by the remaining Monterey Jack cheese. Continue baking until the cheese is fully melted, about 5 minutes more.
8. Remove the enchiladas from the oven and let them rest for 10 minutes before serving.

Nutrition

• Calories: 544 kcal
• Fat Content: 34 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 1241 mg
• Protein Content: 27 g
• Cholesterol Content: 193 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g