shrimp enchiladas

I don’t have pictures of these beauties. But honestly when you hear shrimp enchiladas do you really need a picture to convince you they’re going to be good? Let me tell you. You do not. These were incredible and a nice change up from the regular ground beef or chicken enchiladas. Try them, try them, try them!!!


recipe adapted from 

For the cheese sauce:

1/2 c. onion, minced

1/4 c. butter

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1 tbls. all-purpose floure

1/4 c. whipping cream

1/2 c. chicken broth

1 1/2 c. monterey jack cheese

1/2 c. sour cream

For the shrimp mixture:

2 tbls. butter

1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces

1/2 c. onion, chopped

2 c. ripe tomatoes, chopped

1 1/2 c. monterey jack cheese

8 (9-inch) flour tortillas


Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.

Saute onion in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and broth and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.


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