Creamy Shrimp Enchiladas Supreme

Ingredients

1 lb raw shrimp, peeled and deveined

8 flour tortillas

2 tablespoons butter

3 cloves garlic, finely minced

1 cup heavy cream

½ cup sour cream

1 cup shredded Monterey Jack cheese

½ cup shredded mozzarella cheese

1 teaspoon chili powder

½ teaspoon paprika

Salt and black pepper, to taste

2 tablespoons fresh cilantro or parsley, finely chopped

Prepare the Shrimp Filling

Dad Chorizo Recipe

Melt the butter in a skillet over medium heat.

Add the garlic and cook briefly until fragrant, then add the shrimp.

Sauté until the shrimp turn pink and are just cooked through.

Remove from heat and set aside.

Make the Creamy Sauce

In the same pan, stir in the heavy cream, sour cream, chili powder, paprika, salt, and pepper.

Let the mixture gently simmer, stirring occasionally, until the sauce becomes smooth and well blended.

Assemble the Enchiladas

Spoon the shrimp mixture evenly into each tortilla.

Roll them up tightly and place seam-side down in a greased baking dish.

Add Sauce and Cheese

Pour the remaining sauce evenly over the enchiladas.

Sprinkle Monterey Jack and mozzarella cheese on top.

Bake and Serve

Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro or parsley before serving.