Shrimp, cheese and vegetables in flour tortillas baked with creamy sauce for a bold, comforting Mexican-style main.
Preparation Time
10 min
Cooking Time
30 min
Overall Time
40 min
Category: Dinner
Skill Level: Moderate
Cuisine Type: Mexican
Output: 4 Serves (4 enchiladas)
Dietary Options: ~
Ingredients
12-14 ounces large shrimp
1-2 tablespoons vegetable oil
1 small yellow onion, sliced thin
2 large jalapeños, seeded or not
2 medium tomatoes on the vine, diced
1 1/2 cups heavy whipping cream
1/2 cup sour cream
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
Salt, to taste
4 soft taco flour tortillas
8 ounces Monterrey Jack cheese, grated
Steps
Heat oven to 350°F. Grease a 9×9-inch baking dish.
Sauté onions and jalapeños in oil over medium heat until softened. Add tomatoes and garlic, and cook until vegetables are done.
Mix heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Add the mixture to the cooked vegetables and bring to a slow simmer over medium-low heat.
Add shrimp to the sauce and cook until just opaque on both sides. Remove from heat.
Divide half the cheese among the tortillas. Top with drained shrimp mixture, roll tightly, and place seam-down in the prepared baking dish.
Pour the sauce over the enchiladas and top with the remaining cheese. Bake for 15-18 minutes.
Tips
- Best served fresh as seafood doesn’t reheat well.
- Use flour tortillas for easier rolling and better structure.
- Adjust the spice level by seeding jalapeños and modifying the amount of cayenne pepper.
Required Tools
- 9×9-inch baking dish
- Large cooking pan
- Mixing bowl