Shrimp Enchiladas Recipes
INGREDIENTS
FOR THE FILLING
1 tbsp. extra-virgin olive
oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeño, seeds removed
and minced
1 lb. shrimp, shells
removed, deveined, and chopped
Kosher salt
Freshly ground black pepper
FOR THE CREAM SAUCE
4 tbsp. butter
4 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. sour cream
1 (4.5-oz.) can green chilis
1 tsp. cumin
Kosher salt
Freshly ground black pepper
ASSEMBLY AND GARNISH
8 medium flour tortillas
1 1/2 c. shredded Monterey
Jack, divided
Freshly chopped cilantro, for
garnish
Pico de gallo, for serving
DIRECTIONS
1. Preheat
oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic
and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and
cook until softened, 7 minutes. Add shrimp and season with salt and pepper.
Cook until shrimp is pink and cooked through, 5 minutes.
2. In
a medium saucepan, over medium heat, melt butter then whisk in flour and cook
until fragrant, 1 minute. Whisk in sour milk and sour cream until no lumps
remain. Add green chilis, cumin, and season with salt and pepper. Simmer until
thickened slightly, 5 minutes.
3. Assemble
enchiladas: Spread a thin layer of sauce into a 9”-x-13” baking pan. Spoon
about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle
with cheese. Roll tortilla and place seam side down in baking dish. Repeat with
remaining tortillas. Pour sauce over enchiladas then top with remaining cheese.
Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with
cilantro and serve with pico de gallo.
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