Shrimp Enchiladas with Cream Sauce

Ingredients

For the Filling and Sauce:

12–14 oz large shrimp, peeled, deveined, and tail-off

1–2 tablespoons vegetable oil (for sautéing)

1 small yellow onion, thinly sliced

2 large jalapeño peppers, seeded for mild heat or left whole for more spice

2 medium vine-ripened tomatoes, finely diced

2 cloves garlic, minced

1½ cups heavy whipping cream

½ cup sour cream

¼ teaspoon cayenne pepper (adjust to taste)

½ teaspoon chipotle chili powder

½ teaspoon ground cumin

Salt, to taste

For Assembly:

4 soft taco-size flour tortillas

8 oz Monterey Jack cheese, freshly shredded

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish and set it aside.

Cook the Vegetables

In a large skillet, heat 1–2 tablespoons of vegetable oil over medium heat.

Add the sliced onion and jalapeños, and sauté until softened, about 4–5 minutes.

Stir in the diced tomatoes and minced garlic. Cook for an additional 2–3 minutes until the tomatoes soften and the garlic is fragrant.

Make the Cream Sauce

In a small bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt to taste.

Pour the mixture into the skillet with the vegetables. Bring to a gentle simmer over medium-low heat, stirring occasionally.

Cook the Shrimp

Add the shrimp to the simmering sauce. Cook for 2–3 minutes, turning once, until the shrimp are pink and just cooked through.

Remove the pan from heat and set aside. (Avoid overcooking to keep shrimp tender.)

Assemble the Enchiladas

Divide half of the shredded cheese among the 4 flour tortillas.

Spoon the shrimp mixture (drained of excess sauce) over the cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Top and Bake

Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining cheese.

Bake for 15–18 minutes, or until the cheese is melted and bubbly.

Serve

Remove from the oven and let rest for a few minutes. Serve warm, optionally garnished with fresh herbs or extra jalapeños.