Shrimp Enchiladas are no shrimp when it comes to flavor: they're big and bold in shrimp flavor! Each enchilada is stuffed with spicy jalapeño, savory onion, and bright bell peppers in addition to the seafood-sweet shrimp. Coated with a buttery, rich, and creamy sauce, Shrimp Enchiladas has everything you're looking for in a Tex-Mex meal. A seafood supper like this deserves to be on your table!
IngredientsFor the filling: • 1 tablespoon olive oil • 2 cloves garlic, minced • 1 onion, diced • 1 red bell pepper, chopped • 1 jalapeño, seeds removed, minced • 1 pound shrimp, shells removed, deveined, and chopped • kosher salt, to taste • freshly ground black pepper, to taste For the cream sauce: • 4 tablespoons butter • 4 tablespoons all-purpose flour • 1 1/2 cups milk • 1/2 cup sour cream • 1 (4.5-ounce) can of green chilis • 1 teaspoon cumin • kosher salt, to taste • freshly ground black pepper, to taste For assembly: • 8 medium flour tortillas • 1 1/2 cups Monterey Jack, shredded, divided • cilantro, optional, freshly chopped, for garnish • pico de gallo, for serving
Preheat the oven to 400 degrees F.
In a large skillet over medium heat, heat the olive oil.
Add the garlic and cook until fragrant, about 1 minute.
Add the onion, bell pepper, and jalapeño and cook until softened, about 7 minutes.
Add the shrimp and season with salt and pepper.
Cook until the shrimp is pink and cooked through at 145 degrees F, about 5 minutes.
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook until the raw flour smell dissipates, for about 1 minute.
Whisk in the milk and sour cream until no lumps remain.
Add in the green chilis, cumin, salt, and pepper.
Simmer until thickened slightly, about 5 minutes.
Spread a thin layer of the cream sauce into the bottom of a 9x13-inch baking pan.
Onto the middle of each tortilla, spoon 1/3 cup of the shrimp mixture.
Sprinkle the shrimp mixture in each tortilla with the Monterey Jack cheese, reserving about 1/2 cup of the cheese.
Rolls each tortilla and place them seam side down in the baking dish.
Pour the remaining cream sauce over the enchiladas.
Top the enchiladas with the remaining cheese.
Bake until the cheese is melted and the sauce is bubbly, for about 30 minutes.
Garnish with cilantro.
Serve with pico de gallo.