Description
Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.
Ingredients
Scale
- 12–14 oz large shrimp
- 1–2 Tbsp vegetable oil
- 1 small yellow onion, sliced thin
- 2 large jalapenos, seeded or not
- 2 medium tomatoes, diced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1/4 tsp cayenne pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- Salt
- 4 soft taco flour tortillas
- 8 oz Monterrey Jack cheese, grated, divided
Instructions
- Step: Preheat oven to 350° and grease a 9×9-inch baking dish.
- Step: Preheat oil in a large cooking pan over medium heat. Add onions and jalapenos and sauté until they start to soften.
- Step: Add diced tomatoes and minced garlic, mix and cook until all vegetables are cooked.
- Step: While the veggies are cooking, whisk heavy cream, sour cream, spices and salt in a mixing bowl and pour it into the pan with veggies. Stir well and let it heat through and come to a slow simmer. Lower the heat to medium-low.
- Step: Nestle in the shrimp in the sauce and cook, still over medium-low heat, until shrimp is opaque on the bottom. Flip the shrimp and cook until shrimp just turn all opaque and take off the heat.
- Step: Use half the cheese to divide it among the four tortillas. Spread the cheese in the center of each tortilla, in the line.
- Step: Using a slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread them in the line over the cheese.
- Step: Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp, and veggies.
- Step: Pour the sauce over enchiladas and spread the remaining cheese on top.
- Step: Bake for 15-18 minutes.
Notes
If substituting corn tortillas for flour, use larger tortillas and smaller shrimp. Soften corn tortillas by brushing with oil and baking at 325° for 3-5 minutes before rolling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 722 kcal
- Sugar: 4 g
- Sodium: 1121 mg
- Fat: 56 g
- Saturated Fat: 34 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 383 mg
Keywords: shrimp enchiladas, creamy seafood enchiladas, Mexican dinner, cheesy shrimp