Mexican food is the perfect way to enjoy an interesting gourmet with a range of choices that it offers. Hot and tangy, it’s just right to set the tone for any high-end gathering. For those of you that love to delve into seafood, there are some interesting yet healthy choices for you.
The Shrimp Enchiladas is one such dish that is a great crowd-puller with its spicy and cheesy taste. Moreover, you have the choice to swap in any vegetable for the filling and give it the punch of goodness just the way you want.
With prawns and shrimps being high on protein and minerals, you’ll love to add them to your regular diet regime. Source it from one of the leading or best shrimp and prawn providers.
Here’s how you can easily and quickly make some appetizing Shrimp Enchiladas for your family and friends!
Total time: 35 minutes
Preparation time: 15 minutes
Cooking time: 20 minutes
- 1 tablespoon of extra-virgin olive oil.
- 1 onion, finely diced.
- 2 cloves of garlic, finely minced.
- 1 red bell pepper, finely chopped.
- 1 jalapeño with seeds removed and minced.
- 1 pound or approximately 450 grams of shelled removed, deveined, and chopped shrimps.
- Kosher or coarse salt as per taste.
- Freshly ground black pepper to taste.
Ingredients for the sauce
- 4 tablespoons of butter
- 1 ½ carton or 1 ½ liter of milk
- ½ carton or ½ liter of sour cream
- 4 tablespoons all-purpose flour
- 5 ounces or 130 grams of green chilis
- 1 teaspoon of cumin
- Kosher or coarsely ground salt as per taste
- Freshly ground black pepper to taste
Ingredients for garnish
- 8 medium-sized flour tortillas/Indian chapatis
- 1 ½ cup of shredded Monterey Jack
- Freshly chopped cilantro leaves
- Pico de Gallo, for serving
- Preheat the oven to 400°.
- Place a large skillet over medium heat and heat olive oil.
- Add garlic and cook for 1 minute until fragrant.
- Add onion, bell pepper, and jalapeño and cook for about 7 minutes until softened.
- Add the shrimps and season with salt and pepper.
- Cook until shrimp is pink and cooked through, 5 minutes.
- Take a medium saucepan and melt butter over medium heat, whisking in the flour and cook for 1 minute until fragrant.
- Whisk in the sour milk and sour cream making it a smooth paste.
- Add the green chilis, cumin, and season the mix with salt and pepper.
- Simmer for 5 minutes until thickened slightly.
To assemble enchiladas
- Spread a thin layer of sauce on a 9”-x-13” baking pan.
- Take about ⅓ cup of the shrimp mixture and spread it in the middle of a tortilla and sprinkle cheese on it.
- Roll tortilla and place seam side down on the baking dish.
- Repeat process with the remaining tortillas.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 30 minutes until the cheese melts and the sauce is bubbly.
- Garnish with cilantro and serve with Pico de Gallo.