BEST SHRIMP ENCHILADAS RECIPE — HOW TO MAKE SHRIMP ENCHILADAS
Steps:
- 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. In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes.
SHRIMP ENCHILADAS SUIZAS RECIPE | ALLRECIPES
These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.
Provided by cheeziekt
Categories World Cuisine Latin American Mexican
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 10 enchiladas
Number Of Ingredients 16
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
- Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
- Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
- Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
- Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
- Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 681.4 calories, CarbohydrateContent 39.7 g, CholesterolContent 254.9 mg, FatContent 42.9 g, FiberContent 8 g, ProteinContent 37.9 g, SaturatedFatContent 23.7 g, SodiumContent 963.3 mg, SugarContent 7.8 g
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- Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.
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These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland
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I created this recipe when I couldn't find any other enchilada recipe that matched the ingredients I had on hand and was very pleased with my results. This dish can easily be made as spicy or mild as you like, by omitting or adding hot peppers, and adjusting the spices to your taste.
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Total Time 45 minutes
Calories 359.3 per serving
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From daisybrand.com
Total Time 40 minutes
Category Main Dishes
Cuisine Mexican
Calories 378 per serving
Total Time 40 minutes
Category Main Dishes
Cuisine Mexican
Calories 378 per serving
- {"@type": "HowToStep","text": "Pour the tomatillo salsa on top of the enchiladas. Drizzle with the crema. Sprinkle with cheese. Garnish as desired and serve." }
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