Description
Creamy shrimp enchiladas bring Mexican coastal flavors straight to dinner tables with zesty charm. Packed with succulent seafood, melted cheese, and a rich sauce, this dish promises a mouthwatering journey you’ll savor to the last bite.
Ingredients
Scale
MAIN PROTEIN:
- 1 lb (450g) shrimp, peeled, deveined, and chopped
SPICES AND SEASONINGS:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
ADDITIONAL INGREDIENTS:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (150g) cooked corn (optional)
- 1 cup (120g) shredded Monterey Jack cheese
- 8 small flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups (360ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half)
- 1 small can (4 ounces) diced green chilies
- 1/2 cup (60g) sour cream
- 1 cup (120g) shredded cheese (cheddar or Monterey Jack)
- Chopped fresh cilantro
- Sliced jalapenos (optional)
- Diced tomatoes (optional)
Instructions
- Prepare a sizzling base for the shrimp by heating olive oil in a skillet, then sauté diced onions and minced garlic until they become translucent and fragrant.
- Introduce chopped shrimp to the pan, complemented by a vibrant blend of cumin, paprika, chili powder, salt, and pepper. Cook until the shrimp transform into a delicate pink hue, indicating perfect doneness.
- Incorporate cooked corn into the shrimp mixture, creating a harmonious blend of textures and flavors. Set aside the filling while crafting the luxurious sauce.
- In a separate saucepan, melt butter and whisk in flour, creating a golden roux that will thicken the sauce and provide a rich foundation.
- Gradually stream chicken broth and heavy cream into the roux, whisking continuously to eliminate any potential lumps and create a silky smooth consistency.
- Enhance the sauce with garlic powder, onion powder, and diced green chilies, then fold in sour cream for an extra layer of velvety richness.
- Sprinkle shredded cheese into the warm sauce, stirring until it melts completely and integrates seamlessly.
- Preheat the oven to 375°F, preparing it for the enchiladas’ transformation.
- Lay out tortillas and generously fill each with the spiced shrimp and corn mixture, adding a sprinkle of cheese before rolling tightly.
- Arrange the rolled enchiladas seam-side down in a greased baking dish, creating a neat arrangement.
- Lavishly pour the creamy, cheese-laden sauce over the enchiladas, ensuring complete coverage.
- Scatter remaining cheese on top and bake uncovered for 20-25 minutes until the surface becomes golden and the sauce bubbles enticingly.
- Remove from the oven and garnish with fresh cilantro, sliced jalapeños, or diced tomatoes to add a final burst of color and freshness.
Notes
- Shrimp Selection: Choose fresh or frozen medium-sized shrimp for consistent texture and optimal flavor absorption in the enchiladas.
- Spice Adjustment: Customize heat levels by modifying chili powder and adding cayenne pepper for extra kick or reducing spices for milder palates.
- Gluten-Free Option: Substitute all-purpose flour with cornstarch or gluten-free flour blend in the sauce to accommodate dietary restrictions.
- Cheese Alternatives: Replace regular cheese with dairy-free versions like cashew or almond-based cheese for lactose-intolerant individuals or vegan diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 165mg