Description
Mexican comfort dish combines succulent shrimp enchiladas with a rich, velvety sauce. Cheese-covered rolls deliver complex flavors that satisfy hunger and warm culinary souls.
Ingredients
Scale
- 12–14 oz (340–400 g) large shrimp, peeled and deveined
- 1 ½ cups heavy whipping cream
- 8 oz (227 g) Monterey Jack cheese, grated and divided
- ½ cup sour cream
- 4 soft taco-sized flour tortillas
- 2 medium vine-ripened tomatoes, diced
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded or not (based on spice preference)
- 2 garlic cloves, minced
- 1–2 tbsps vegetable oil for cooking
- ½ tsp chipotle chili powder
- ½ tsp cumin
- ¼ tsp cayenne pepper (to taste)
- Salt, to taste
Instructions
- Preparation: Preheat the oven to 350°F and lightly spray a 9×9-inch baking dish with cooking spray.
- Vegetable Sauté: In a large skillet, sauté onions and jalapeños in vegetable oil until softened and translucent, then add diced tomatoes and minced garlic, allowing flavors to meld.
- Cream Sauce Creation: Whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt to form a rich, velvety sauce. Pour into the skillet and blend with sautéed vegetables.
- Shrimp Infusion: Introduce raw shrimp into the simmering sauce, cooking until they turn completely opaque and are thoroughly cooked.
- Tortilla Assembly: Spread Monterey Jack cheese down the center of each tortilla, then carefully transfer the shrimp and vegetable mixture using a slotted spoon to drain excess sauce.
- Rolling and Placement: Tightly roll the tortillas and position them seam-side down in the prepared baking dish, covering completely with remaining sauce and topping with additional cheese.
- Baking Finale: Bake for 15-18 minutes until the cheese melts into a golden, bubbling surface. Remove from the oven and serve immediately, presenting a creamy, spicy culinary masterpiece.
Notes
- Prep Like a Pro: Dice vegetables and measure spices before starting to streamline cooking process and prevent last-minute scrambling.
- Shrimp Perfection: Cook shrimp just until they turn opaque white to avoid rubbery texture; overcooking leads to tough, chewy seafood.
- Cheese Selection Matters: Use freshly grated Monterey Jack for optimal melting and superior flavor compared to pre-shredded varieties.
- Sauce Consistency Tip: Whisk cream mixture thoroughly to prevent separation and achieve a smooth, velvety sauce that clings perfectly to enchiladas.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg