Shrimp Enchiladas with Cream Sauce (Print version)

Tender shrimp enchiladas tucked into tortillas, covered with a silky green chile cream sauce, and baked with Monterey Jack until bubbly.

# Ingredients:

For the shrimp filling

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 jalapeño, seeded and minced
05 - 3 cloves garlic, minced
06 - 1 lb (450 g) raw shrimp, peeled, deveined, and chopped into bite-size pieces
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon fresh lime juice

For the cream sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 1 3/4 cups (415 ml) whole milk
14 - 1 can (4 oz / 113 g) diced mild green chiles, drained
15 - 1/2 cup (120 g) sour cream
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon ground cumin

For assembly

18 - 8 medium flour tortillas, 8-inch size
19 - 2 cups (225 g) shredded Monterey Jack cheese, divided
20 - 1/4 cup chopped fresh cilantro
21 - Lime wedges, for serving
22 - Pico de gallo or diced tomatoes, for serving

# Instructions:

01 - Preheat the oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño and cook for 5-6 minutes, until softened. Stir in garlic and cook for 30 seconds.
02 - Add chopped shrimp, cumin, salt, and black pepper. Cook for 2-4 minutes, stirring often, until the shrimp are pink and opaque. Stir in lime juice and remove from the heat.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth, then simmer for 3-4 minutes until lightly thickened.
04 - Remove the saucepan from the heat. Whisk in green chiles, sour cream, salt, and cumin until smooth. Taste and adjust the seasoning if needed.
05 - Spread 1/2 cup sauce in a 9x13-inch baking dish. Divide the shrimp filling and 1 cup cheese among the tortillas. Roll each tortilla tightly and place folded side down in the dish.
06 - Pour the remaining cream sauce over the rolled tortillas and sprinkle with the remaining 1 cup cheese. Bake uncovered for 22-25 minutes, until bubbling and melted on top.
07 - Let the enchiladas rest for 5 minutes. Top with cilantro and serve with lime wedges and pico de gallo.

# Good to know:

01 - Use raw shrimp rather than pre-cooked shrimp for the best texture.
02 - The sauce should be thick enough to coat a spoon before it goes over the tortillas.
03 - Assemble up to 6 hours ahead and bake just before serving.

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