Description
Creamy shrimp enchiladas with a white sauce, cheese, and green chiles for a flavorful Mexican-inspired dish.
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Chopped green onions or cilantro (optional garnish)
Instructions
- Preheat oven to 350°F.
- Lightly grease a baking dish and set aside.
- In a skillet, cook shrimp over medium heat until pink and opaque. Season with salt and pepper, then remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream, green chiles, garlic powder, and cumin.
- Spoon a small amount of sauce into the bottom of the baking dish.
- Fill each tortilla with shrimp and cheese, roll up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with extra cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
Notes
- Adjust spice level by adding jalapeños if desired.
- Substitute shrimp with chicken for a variation.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg