Shrimp Enchiladas (Printable Version)
# What You’ll Need:
01 -
About 350-400g big shrimp.
02 -
1-2 tbsp cooking oil.
03 -
1 small yellow onion, cut into thin slices.
04 -
2 big jalapeños, with or without seeds.
05 -
2 medium vine tomatoes, chopped into cubes.
06 -
1 1/2 cups thick whipping cream.
07 -
1/2 cup tangy sour cream.
08 -
2 garlic cloves, finely chopped.
09 -
1/4 teaspoon hot cayenne pepper.
10 -
1/2 teaspoon smoky chipotle powder.
11 -
1/2 teaspoon ground cumin.
12 -
Salt.
13 -
4 soft flour tortillas for tacos.
14 -
8 ounces shredded Monterrey Jack cheese.
# Steps To Make It:
01 -
Warm oven to 350°F. Grease a 9x9-inch dish for baking.
02 -
Cook the onions with jalapeños using oil on medium heat till tender. Throw in tomatoes and garlic, continue cooking until everything's soft.
03 -
Combine thick cream, tangy sour cream, seasonings and salt. Pour into the veggie mix and let it bubble gently on low-medium heat.
04 -
Put shrimp in the sauce, cook them until they're just pink on both sides. Take off the heat.
05 -
Spread half the cheese across all tortillas. Add strained shrimp mixture on top. Roll them up and place with seam facing down in your dish.
06 -
Drizzle sauce over your rolled tortillas, sprinkle leftover cheese on top. Bake for 15-18 minutes.
# Extra Notes:
01 -
They're tastiest when fresh since seafood doesn't warm up nicely later.
02 -
Flour tortillas work better than corn ones because they roll easier and hold shape.
03 -
You can make it more or less spicy by keeping or removing jalapeño seeds and tweaking the cayenne amount.