Description
Succulent Monterey Jack cheese melds with plump shrimp in this classic Mexican shrimp enchiladas recipe. Rich flavors blend seamlessly with zesty sauce, creating a memorable dining experience that will satisfy and delight.
Ingredients
Scale
- 1 lb (450 g) large shrimp, peeled, deveined, and chopped
- 8–10 medium flour tortillas
- 1 cup (120 g) shredded Monterey Jack cheese
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese (for topping)
- 1 cup (240 ml) heavy cream or half-and-half
- ½ cup onion, finely diced
- ½ cup diced tomatoes (canned or fresh)
- ½ cup corn kernels (fresh, canned, or frozen)
- 1 ½ cups (360 ml) chicken or vegetable broth
- ¼ cup (60 g) sour cream
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 2 tbsps fresh cilantro, chopped (for garnish)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Prepare Filling: Sizzle shrimp with chili powder, cumin, and smoked paprika in olive oil until pink. Fold in diced tomatoes and corn, creating a robust and colorful mixture.
- Construct Creamy Sauce: Develop a silky sauce by whisking butter and flour into a roux, gradually incorporating broth. Blend in heavy cream, shredded cheese, sour cream, garlic, and onion powders until achieving a luxurious, smooth consistency.
- Assemble Enchiladas: Warm tortillas and distribute spiced shrimp filling centrally. Roll compactly, arranging tightly in a baking dish. Lavishly coat with prepared cream sauce, ensuring complete coverage.
- Bake and Finish: Place in a preheated oven at 375°F, cooking until edges crisp and cheese transforms into a golden, bubbling crust. Remove and garnish with fresh cilantro for a vibrant herbal accent.
- Serve: Plate immediately, complementing with zesty salsa or creamy guacamole to elevate the dining experience.
Notes
- Optimize Shrimp Texture: Remove shrimp from heat immediately when turning pink to prevent overcooking and rubbery consistency.
- Balance Spice Profile: Adjust chili powder and cumin quantities based on personal heat tolerance, ensuring a balanced flavor without overwhelming the seafood.
- Control Sauce Thickness: Whisk roux and cream slowly to prevent lumps and achieve a smooth, velvety sauce that coats enchiladas evenly.
- Customize Dietary Needs: Swap regular tortillas with gluten-free alternatives and use lactose-free cheese for accommodating dietary restrictions while maintaining authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg