shrimp enchilada recipe

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don&#x27;t like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Creamy Shrimp Enchiladas

flour tortillas

butter

red bell pepper, diced finely

white onion, diced finely

garlic,

shrimp, peeled and deveined and chopped into 1 inch pieces

salt

chili powder

cilantro

lime juice

flour

chicken broth

salsa verde

Monterey Jack cheese

sour cream

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.

Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.

Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.

For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.

Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.

Add 1 cup of the sauce to the reserved shrimp mixture and stir.

Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.

Remove from the oven and let the enchiladas sit for 10 minutes before serving.

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable

Shrimp Enchiladas 

pinch saffron with hot water

olive oil

onion, white or yellow, rough chopped

garlic, rough chopped

yellow bell peppers (or

pumpkin seeds (or raw cashews)

coriander

cumin

cayenne

salt, more to taste

pepper

turmeric, optional, for color.

lime juice (zest it, save for filling)

garlic cloves, rough chopped

-2 tablespoons jalapeno, finely chopped

lb shrimp, raw, peeled and deveined, chopped

oregano

lime zest

Salt

mozzarella

Make the yellow mole sauce:  

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. 

Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add  1/2 cup of the mole sauce and half of the cheese.

Assemble

Warm the tortillas (so they are pliable and don&#8217;t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9&#215;13-inch baking dish. Place roughly 1/2 cup of the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won&#8217;t need all -save the extras for plating. Sprinkle with cheese. 

Bake uncovered until golden and melty, 20-25 minutes. 

If serving like the photo above, heat the remaining mole sauce in a small saucepan. Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Microgreens are nice here too.

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Top 2 shrimp enchilada recipe recipes from across the web

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Creamy Shrimp Enchiladas

Shrimp Enchiladas

The most viewed shrimp enchilada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine