Monday, April 18, 2016

Creamy Shrimp Enchiladas

I found this recipe through pinterest, from someone else's blog
I adapted it according to what I had on hand, and that resulted in my version of the recipe as follows:

  • 15 oz large shrimp
  •  1 yellow onion, short slices
  • 1-2 tbsp butter 
  • 1 small can diced tomatoes with mild green chili peppers
  • 1-1/4 cup heavy cream
  • 1/2 cup sour cream
  • 2 garlic cloves, pressed
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • freshly ground salt to taste
  • 4-5 flour tortillas
  • 6 oz grated Monterrey Jack cheese
  1.  In a large saute pan, saute onion in butter over medium heat until softened and somewhat transluscent. 
  2. Meanwhile, measure heavy cream, sour cream, garlic and spices all into one measuring cup or a medium bowl and whisk to combine. 
  3. When onions are ready, add in tomatoes and cream mixture and stir well.  Add in shrimp and cook, still over medium heat, until shrimp is almost done. **
  4. Preheat oven to 350 and grease a 9 inch square baking dish.
  5. To assemble enchiladas, add about 1 oz of cheese into center of each tortilla.  Using a slotted spoon, scoop out about 1/4 of the shrimp mixture (draining most of the sauce) into the tortilla.  Close tortilla and place in baking dish, securing with a toothpick to help hold it together.  Repeat with remaining tortillas - filling 4-5 total into one pan. 
  6. Pour sauce over all of the enchiladas trying to cover the entire top, and sprinkle with remaining 2oz grated cheese.
  7. Bake 15-18 minutes, serve hot.

**You can make this ahead!  At this point, you can use a slotted spoon and put all shrimp/veggies into one container, and pour all of the cream sauce into another.  Store in fridge or freezer.  When ready, assumble tortillas and continue.  After 15 minutes, increase oven temperature to 375 for 10 more minutes if needed to warm fully and get a lovely golden melted cheesy top! 

4/18/2016 - Made this with make-ahead method, storing items in fridge until 1 hr before ready to serve.  Made for mom and dennis.  This is at the limit of spiciness for my mom, but was really not very spicy imho.  Original recipe called for 2 tomatoes and 2 jalapenos, but we have several cans of pre-diced tomatoes w/ chilies in the pantry so that was just as easy.  While this is not my favorite enchiladas recipe, it was perfectly easy, we typically have everything on hand, and it tasted pretty good.  Dennis thought it was a little too saucy, so i decreased the cream by 1/4 cup (reflecetd in recipe above)

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