This is a print preview of "Shrimp Enchiladas with Cheesy Sour Cream Sauce" recipe.

Shrimp Enchiladas with Cheesy Sour Cream Sauce Recipe
by myra byanka

Shrimp Enchiladas with Cheesy Sour Cream Sauce

Tex-Mex for shrimp lovers.

This sauce will also work with scallops, chicken, turkey, or cheese enchiladas.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Southwestern
Cook time: Servings: 3

Goes Well With: chicken enchiladas

Ingredients

  • 8 flour tortillas, heated
  • sauce: 2 tbs. flour
  • 2 tbs. olive oil
  • 1 cup chicken broth
  • 4 oz. cream cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 1/2 cups sour cream
  • 1/4 tsp. salt
  • Tabasco to taste
  • filling: 1 small onion, chopped
  • 1 tbs. olive oil
  • 1-2 cloves garlic, minced
  • 1 lb. cooked, chopped shrimp
  • salt and pepper to taste
  • 2-3 cups shredded sharp cheddar cheese, or cheese of choice
  • optional: sauteed minced jalapenos or red bell peppers
  • toppings:1/2 cup shredded cheese of choice
  • chopped cilantro
  • salsa verde or red enchilada sauce to drizzle on top

Directions

  1. Heat oven to 350 F.
  2. Sauce: Add the olive oil to a skillet over a medium heat, stir in flour.
  3. Slowly add the chicken broth.
  4. When thickened, turn heat to medium low and cook 3-4 minutes, stirring constantly.
  5. Add the cream cheese and Monterrey Jack, stir until blended.
  6. Remove sauce from the stove, stir in the sour cream.
  7. Saute the onions in olive oil until translucent. Add the garlic, saute briefly. Let onions cool.
  8. Pour 1/3 of the cheese sauce into the bottom of a 9x13 baking dish.
  9. Heat the tortillas in the microwave in a baggie.
  10. Toss onions and shrimp with the shredded cheese. Divide in 8 portions.
  11. Roll 1 portion up in a tortilla, lay it seam side down in the baking dish. Repeat.
  12. Pour the rest of the sauce on top of the enchiladas.
  13. Sprinkle on cheese topping, drizzle on a bit of salsa or enchilada sauce.
  14. Bake 20 minutes.
  15. Top with cilantro.
  16. Serve hot.