Creamy Shrimp Enchiladas Recipe
These creamy shrimp enchiladas are packed with flavor, smothered in a cheesy salsa verde sauce, and baked to perfection. An easy, satisfying Tex-Mex dinner that feels fancy but comes together fast.
Equipment
- Large skillet
- Medium saucepan
- Whisk
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Mixing spoon or spatula
- 9x13 inch baking dish
- Oven
Ingredients
- 8 6-inch flour tortillas
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper diced finely
- 1/2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined and chopped into 1 inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 1/2 cups shredded Monterey Jack cheese (use Pepper jack for more spice)
- 1 cup sour cream
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions, bell pepper, and garlic in butter until softened.
- Add shrimp, chili powder, salt, lime juice, and cilantro cook until pink.
- In a saucepan, melt butter, whisk in flour, then slowly add broth to make a roux.
- Stir in salsa verde, cheese, and sour cream cook until smooth.
- Fill tortillas with shrimp mixture, roll, and place seam-side down in a baking dish.
- Pour sauce over enchiladas and top with extra cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden.