Saturday, April 4, 2020

Spicy Creamy Shrimp Enchiladas



Spicy Creamy Shrimp Enchiladas






The creamy, spicy cheese shrimp enchiladas make an excellent night meal. A packet of taco seasoning and canned enchilada sauce really cut down on prep time.

Ingredients
  • 4 medium tortillas flour tortillas recommended
  • 5 oz Monterrey Jack cheese grated
  • 1-2 Tbsp vegetable oil for cooking
  • 2 medium tomatoes "on a vine'
  • 1/4 tsp chipotle chili powder
  • 2 large jalapenos seeded
  • 12 oz large shrimp
  • 1 small yellow onion
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1/4 tsp cumin
  • 2 garlic cloves
  • Salt


Instructions
  1. Preheat oven to 350 and grease a 9-inch baking dish.
  2. Preheat oil in a large cooking pan over medium heat.
  3. Slice onions and seeded jalapenos thinly and dice tomatoes.
  4. Saute veggies with some salt until softened.
  5. Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
  6. Add shrimp and cook, still over medium heat, until shrimp is almost done.
  7. Add some cheese in the center of each tortilla.
  8. Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
  9. Pour sauce over enchiladas and spread remaining cheese on top.
  10. Bake for 15-18 minutes.
  11. Serve right away. Enjoy your cooking!