These enchiladas are full of flavor - easy, cheesy homemade sauce, sweet shrimp, and veggies!
These shrimp enchiladas are probably up there in my top 4 favorite shrimp recipes. They are cheesy, flavorful, and totally different from the usual enchilada. Don’t get me wrong, I like the usual enchiladas too. The cheesy sauce and sweet shrimp set this recipe apart though.
These enchiladas are full of cheesy sauce, shrimp, and some veggies. Some readers have subbed canned mild green chiles for the fresh diced peppers with great success!
Feel free to add more tomato to your enchiladas. I found that one or two tomatoes seems to do the job just fine for me.
2 tablespoons butter
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon all-purpose flour
3/4 cup milk
1 1/2 cup Monterey Jack or Mexican blend shredded cheese
1/2 cup sour cream
1 tablespoon butter or coconut oil
1 to 1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
1/2 cup diced onion
1 cup diced tomato
1/2 cup Monterey Jack or Mexican blend shredded cheese
8 to 9 flour tortillas (9-inch)
Note: It helps to prep and measure all ingredients before starting.
Preheat the oven to 350. Spray a 9x13 dish with cooking spray.
Cheese Sauce: Melt 2 tablespoons of butter in a medium saucepan or skillet and saute the red pepper and green pepper until crisp-tender. Add the oregano, salt, garlic powder, pepper, cayenne, and flour; blend well and cook, stirring constantly for about 1 minute.
Whisk in the milk and cook for 2 minutes, or until slightly thickened. Stir in the cheese, until melted. Stir in the sour cream. Remove from heat and set aside.
Enchilada Filling: In a large skillet, melt the butter or oil. Saute onion until translucent and soft, 3-5 minutes. Add the shrimp pieces and cook until pink, but don't overcook. Add the diced tomato and half of the cheese sauce.
Spoon about 1/3 cup of the shrimp mixture into each tortilla. Roll up the enchiladas tightly and arrange seam-side-down in the 9x13 baking dish. Spoon remaining cheese sauce over the enchiladas and sprinkle about 1/2 cup cheese over the top.