Shrimp Enchiladas Cream Sauce (Printable Version)
# What You’ll Need:
→ Shrimp and Vegetables
01 -
12-14 ounces large shrimp
02 -
1-2 tablespoons vegetable oil
03 -
1 small yellow onion, sliced thin
04 -
2 large jalapeños, seeded or not
05 -
2 medium tomatoes on the vine, diced
→ Sauce and Seasoning
06 -
1 1/2 cups heavy whipping cream
07 -
1/2 cup sour cream
08 -
2 garlic cloves, minced
09 -
1/4 teaspoon cayenne pepper
10 -
1/2 teaspoon chipotle chili powder
11 -
1/2 teaspoon cumin
12 -
Salt, to taste
→ Assembly
13 -
4 soft taco flour tortillas
14 -
8 ounces Monterrey Jack cheese, grated
# Steps to Follow:
01 -
Heat oven to 350°F. Grease a 9x9-inch baking dish.
02 -
Sauté onions and jalapeños in vegetable oil over medium heat until softened. Add tomatoes and garlic, and cook until vegetables are soft.
03 -
Mix heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Add this mixture to the cooked vegetables and bring to a slow simmer over medium-low heat.
04 -
Add shrimp to the sauce and cook until just opaque on both sides. Remove from heat.
05 -
Divide half of the Monterrey Jack cheese among the tortillas. Top with drained shrimp mixture, roll tightly, and place seam-down in the prepared baking dish.
06 -
Pour the sauce over the enchiladas and top with the remaining cheese. Bake for 15-18 minutes.
# Additional Notes:
01 -
Best served fresh as seafood doesn't reheat well.
02 -
Use flour tortillas for easier rolling and better structure.
03 -
Adjust the spice level by seeding jalapeños and modifying the amount of cayenne pepper.