Shrimp Enchiladas

These shrimp enchiladas are an excellent crowd-pleaser. Feel free to swap in any greens in the filling.

INGREDIENTS

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

Kosher salt

Freshly ground black pepper

for THE CREAM SAUCE4

tbsp. butter

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

Kosher salt

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

DIRECTIONS

1. 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.
2. 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. 
3. 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.

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