Shrimp Enchiladas with Creamy Jalapeño Sauce (Print version)
Tender shrimp, Monterey Jack cheese, and a silky creamy jalapeño sauce rolled into soft tortillas and baked until bubbling.
# Ingredients:
For the creamy jalapeño sauce
01 -
2 tablespoons unsalted butter
02 -
1/2 small white onion, finely diced
03 -
2 jalapeños, seeded and finely chopped
04 -
2 cloves garlic, minced
05 -
2 tablespoons all-purpose flour
06 -
1 1/2 cups (360 ml) low-sodium chicken broth
07 -
1/2 cup (120 g) full-fat sour cream
08 -
1/2 cup (115 g) canned diced green chiles
09 -
1/2 cup (55 g) shredded Monterey Jack cheese
10 -
2 tablespoons chopped fresh cilantro
11 -
1 tablespoon fresh lime juice
12 -
1/2 teaspoon kosher salt, plus more to taste
For the enchiladas
13 -
1 tablespoon olive oil
14 -
1/2 small white onion, finely diced
15 -
1 lb (450 g) raw shrimp, peeled, deveined, and chopped into bite-size pieces
16 -
1 teaspoon chili powder
17 -
1/2 teaspoon ground cumin
18 -
1/2 teaspoon kosher salt
19 -
1/4 teaspoon black pepper
20 -
8 medium flour tortillas, warmed
21 -
1 1/2 cups (165 g) shredded Monterey Jack cheese, divided
22 -
Chopped cilantro, sliced jalapeño, and lime wedges, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and spread a few spoonfuls of sauce over the bottom if the sauce is already made.
02 -
Melt the butter in a saucepan over medium heat. Add the diced onion and jalapeños and cook for 4-5 minutes until softened. Stir in the garlic for 30 seconds, then stir in the flour until no dry spots remain.
03 -
Slowly whisk in the chicken broth. Simmer for 3-4 minutes until lightly thickened. Reduce the heat to low, then whisk in sour cream, green chiles, 1/2 cup cheese, cilantro, lime juice, and salt until smooth.
04 -
Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add shrimp, chili powder, cumin, salt, and pepper, then cook for 2-3 minutes until the shrimp just turn pink and opaque.
05 -
Spoon the shrimp filling down the center of each warm tortilla. Add about 2 tablespoons cheese to each, roll tightly, and place seam side down in the prepared baking dish.
06 -
Pour the creamy jalapeño sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 15-18 minutes until the sauce bubbles and the cheese melts.
07 -
Let the enchiladas rest for 5 minutes. Top with cilantro, sliced jalapeño, and lime wedges before serving.
# Good to know:
01 -
Warm tortillas before rolling to prevent cracking.
02 -
Do not fully cook the shrimp in the skillet because they continue heating in the oven.
03 -
Best served the day it is baked.