Shrimp Enchiladas Cream Sauce (Printable Version)
Baked shrimp enchiladas with a creamy chipotle sauce and melted Monterrey Jack, boasting gentle heat and rich flavors.
# Ingredients:
→ Seafood
01 -
450 grams large shrimp, peeled and deveined
→ Vegetables
02 -
1 medium yellow onion, thinly sliced
03 -
2 jalapeño peppers, thinly sliced, seeds removed for less heat
04 -
400 grams tomatoes on the vine, diced
05 -
3 garlic cloves, minced
→ Dairy
06 -
240 milliliters heavy whipping cream
07 -
120 grams sour cream
08 -
200 grams Monterrey Jack cheese, shredded
→ Pantry
09 -
30 milliliters vegetable oil
10 -
1/2 teaspoon cayenne pepper
11 -
1 teaspoon chipotle chili powder
12 -
1 teaspoon ground cumin
13 -
Salt, to taste
14 -
8 soft flour tortillas, approximately 20 cm diameter
# Steps:
01 -
Preheat oven to 175°C and lightly grease a 23 cm baking dish.
02 -
Heat vegetable oil in a large skillet over medium heat. Add sliced onion and jalapeños and cook, stirring occasionally, until onions are golden and peppers soften, about 5 minutes.
03 -
Add diced tomatoes and minced garlic to the skillet. Stir and cook for 3 to 4 minutes until tomatoes break down and release their juices, forming a savory base.
04 -
In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour this mixture over the vegetable base and gently simmer over medium-low heat, stirring frequently until small bubbles appear at the edges.
05 -
Stir shrimp into the cream sauce and cook until they turn pink and opaque on both sides, approximately 2 to 4 minutes. Remove from heat immediately to avoid overcooking.
06 -
Lay flour tortillas flat and evenly sprinkle half of the shredded Monterrey Jack cheese onto each. Divide the shrimp and sauce mixture among tortillas and roll them tightly to enclose the filling.
07 -
Place rolled enchiladas seam side down in the prepared baking dish. Pour remaining sauce over the top and sprinkle with the remaining shredded cheese.
08 -
Bake uncovered in the preheated oven for 15 to 18 minutes until cheese is melted, bubbling, and lightly golden. Serve immediately.
# Notes:
01 -
Use fresh shrimp for optimal texture. Shredding cheese yourself ensures smoother melting. Warm tortillas briefly before filling to prevent cracking.
02 -
Leftovers keep refrigerated for up to three days. Reheat covered in a 165°C oven or microwave gently with a splash of cream.