Shrimp Enchiladas Bake (Printable Version)
Juicy shrimp tucked in tortillas gets baked in cheesy Monterey Jack sauce and sprinkled with cilantro.
# What You'll Need:
→ Filling
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
1/2 teaspoon ground cumin
04 -
2 cloves garlic, minced
05 -
1 pound shrimp, peeled, deveined, chopped up small
06 -
1 jalapeño, seeds removed, chopped really tiny
07 -
1 red bell pepper, chopped small
08 -
1/2 cup onion, chopped fine
09 -
1 tablespoon olive oil
→ Sauce and Assembly
10 -
2 tablespoons fresh cilantro, chopped
11 -
6 flour tortillas, 8-inch size
12 -
1 cup Monterey Jack cheese, shredded
13 -
1/2 cup sour cream, let it sit out to warm up
14 -
1 1/2 cups chicken broth
15 -
3 tablespoons all-purpose flour
16 -
3 tablespoons butter
# Step-by-Step Guide:
01 -
Sprinkle the chopped cilantro across the top just before you dig in.
02 -
Pop the dish in and let it bake for around 20 to 25 minutes until everything’s gooey and bubbling.
03 -
Pour all that leftover sauce on top of the wrapped tortillas, then shower with the rest of your cheese.
04 -
Drop a little sauce on the bottom of your greased dish, then pile shrimp mixture on each tortilla, roll them up, and park them seam-down in the pan.
05 -
Take the pan off the burner and stir in your sour cream plus half the Monterey Jack until it’s all creamy.
06 -
Without cleaning your skillet, melt butter on medium. Whisk in flour and let it cook until it’s just golden, 1–2 minutes. Pour in chicken broth, keep whisking nonstop, and cook roughly 5 minutes until it thickens up.
07 -
Toss chopped shrimp and cumin into the veggies. Stir for 2–3 minutes until shrimp looks pink and ready. Sprinkle with salt and pepper. Dump it all in a bowl and set aside for now.
08 -
Now add the minced garlic and stir everything until it smells amazing, about 1 minute.
09 -
Pour olive oil in a big skillet and heat it on medium. Throw in onion, red pepper, and jalapeño. Cook about 5 minutes, until the onion turns see-through.
10 -
Turn your oven to 400°F (200°C). Lightly grease your 9x13-inch pan so nothing sticks.
# Additional Notes:
01 -
Let your sour cream warm up a bit outside the fridge before it goes into the sauce—this helps avoid lumps.
02 -
Pull the shrimp off the heat as soon as they turn pink so they don't get rubbery.