Ingredients You’ll Need
- For the Enchiladas
- 12 to 14 oz large shrimp, peeled and deveined
- 1 to 2 tablespoons vegetable oil
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded or not
- 2 medium tomatoes on the vine, diced
- 2 garlic cloves, minced
- 4 soft taco flour tortillas
- 8 oz Monterrey Jack cheese, grated
- For the Cream Sauce
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- Salt to taste
How to Make It
1. Get Ready: Heat your oven to 350 degrees. Grease a 9×9 inch baking dish and set it aside.
2. Cook the Vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and jalapeños and sauté until they’re softened. Add the diced tomatoes and minced garlic and cook until all the vegetables are done.
3. Make the Cream Sauce: In a bowl, mix together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the cooked vegetables and bring everything to a slow simmer over medium-low heat.
4. Cook the Shrimp: Add the shrimp to the sauce and cook just until they turn opaque on both sides – don’t overcook them. Take the skillet off the heat.
5. Assemble the Enchiladas: Divide half of the grated cheese among the four tortillas. Using a slotted spoon, add some of the shrimp mixture to each tortilla (drain off excess sauce). Roll each tortilla up tightly and place them seam-side down in the prepared baking dish.
6. Bake: Pour the remaining cream sauce from the skillet over the enchiladas. Top with the rest of the grated cheese. Bake for 15 to 18 minutes until the cheese is melted and bubbly. Serve hot!
Extra Information
- These are best served fresh – seafood doesn’t reheat well.
- Use flour tortillas instead of corn – they’re easier to roll and hold together better.
- Adjust the spice level by removing the seeds from the jalapeños and changing the amount of cayenne pepper.
- Don’t overcook the shrimp – they only need a couple minutes per side.
Essential Tools
- 9×9 inch baking dish
- Large skillet
- Knife and cutting board
- Mixing bowl
- Slotted spoon