Thursday, August 26, 2010

Shrimp Enchiladas

 I love shrimp.  I love enchiladas.  Until this moment, I did not love the idea of the two together.  But since I have gotten over the weirdness of "fish tacos," I figured my holding out may be cheating me of something wonderful.  I guessed correctly.   These enchiladas were delicious, and so, so easy to put together.  This is definitely a good weeknight meal, one which I plan on making again during the hectic school year that is ahead.

*I apologize for the poor picture quality--I've yet to figure out how to plate and stage enchiladas!  Tricky. 

Shrimp Enchiladas

Source:  Annie's Eats, slightly adapted

¼ cup red or yellow pepper, diced
½ cup onion, divided
¼ cup green pepper, diced
3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
1 cup tomatoes, diced
8 flour tortillas

Directions:
Melt 2 tbsp. of butter in a skillet over medium high heat.  Add peppers and ¼ cup of onion to the skillet and sauté until crisp-tender.  Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well.  Lower heat to medium and cook until slightly thickened.  Add ¾ cup shredded cheese and stir until melted.  Add sour cream and stir to blend.  Set aside.

In a skillet, melt the remaining tablespoon of butter.  Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink.  Remove shrimp from pan with a slotted spoon and chop; return to the skillet.  Add tomatoes and all of the cheese sauce.

Preheat the oven to 350°.  Grease a 9x13” baking dish.  Spoon some of the shrimp mixture onto a tortilla.  Sprinkle with some of the remaining shredded cheese.  Roll up tightly and place in the baking dish, seam side down.  Bake for 30-35 minutes.

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