Shrimp Enchiladas Cream Sauce (Print Version)
Succulent shrimp baked in cheesy tortillas, finished with a spicy cream sauce and fresh tomato.
# Ingredients:
→ Seafood
01 -
340 to 400 grams large shrimp, peeled and deveined
→ Vegetables
02 -
1 small yellow onion, thinly sliced
03 -
2 large jalapeños, seeded if desired, finely sliced
04 -
2 medium tomatoes on the vine, diced
05 -
2 garlic cloves, minced
→ Dairy
06 -
360 millilitres heavy whipping cream
07 -
120 millilitres sour cream
08 -
225 grams Monterrey Jack cheese, grated
→ Pantry
09 -
15 to 30 millilitres vegetable oil
10 -
4 soft taco flour tortillas
11 -
0.25 teaspoon ground cayenne pepper
12 -
0.5 teaspoon chipotle chili powder
13 -
0.5 teaspoon ground cumin
14 -
Salt, to taste
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 23 centimetre baking dish.
02 -
Heat vegetable oil in a skillet over medium heat. Add sliced onion and jalapeños, sauté until softened, approximately 4 minutes.
03 -
Add diced tomatoes and minced garlic to the pan. Cook until vegetables are softened and fragrant, about 3 minutes longer.
04 -
In a bowl, blend heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour the mixture into the skillet with the sautéed vegetables and bring to a gentle simmer over medium-low heat.
05 -
Add shrimp to the simmering sauce and cook, turning once, until just opaque—2 to 3 minutes. Remove skillet from heat.
06 -
Evenly distribute half of the grated Monterrey Jack cheese among the tortillas. Spoon drained shrimp and vegetable mixture over cheese, roll tortillas tightly, and place seam-side down in prepared baking dish.
07 -
Pour remaining sauce over filled tortillas and top with reserved cheese. Bake for 15 to 18 minutes, or until cheese is melted and sauce is bubbling.
# Notes:
01 -
Allow enchiladas to rest for a few minutes before serving to ensure the sauce thickens and flavours integrate.