These shrimp enchiladas are an excellent crowd-pleaser. Feel free to swap in any greens in the filling.
FOR THE FILLING
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped1
jalapeño, seeds removed and minced
1 lb. shrimp, shells removed, deveined, and chopped
Freshly ground black pepper
for THE CREAM SAUCE4
4 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. sour cream
1 (4.5-oz.) can green chilis
1 tsp. cumin
Freshly ground black popper
ASSEMBLY AND GARNISH
8 medium flour tortillas
1 1/2 c. shredded Monterey Jack, divided
Freshly chopped cilantro, for garnish
Pico de gallo, for serving
- Preheat oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and cook until softened, 7 minutes. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 5 minutes.
- In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in sour milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes.
- Assemble enchiladas: Spread a thin layer of sauce into a 9”-x-13” baking pan. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with pico de gallo.