Shrimp Enchiladas Cream Sauce (Print Format)

Shrimp, cheese and vegetables in flour tortillas baked with creamy sauce for a bold, comforting Mexican-style main.

# Ingredients:

01 - 12-14 ounces large shrimp
02 - 1-2 tablespoons vegetable oil
03 - 1 small yellow onion, sliced thin
04 - 2 large jalapeños, seeded or not
05 - 2 medium tomatoes on the vine, diced
06 - 1 1/2 cups heavy whipping cream
07 - 1/2 cup sour cream
08 - 2 garlic cloves, minced
09 - 1/4 teaspoon cayenne pepper
10 - 1/2 teaspoon chipotle chili powder
11 - 1/2 teaspoon cumin
12 - Salt, to taste
13 - 4 soft taco flour tortillas
14 - 8 ounces Monterrey Jack cheese, grated

# Steps:

01 - Heat oven to 350°F. Grease a 9x9-inch baking dish.
02 - Sauté onions and jalapeños in oil over medium heat until softened. Add tomatoes and garlic, and cook until vegetables are done.
03 - Mix heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Add the mixture to the cooked vegetables and bring to a slow simmer over medium-low heat.
04 - Add shrimp to the sauce and cook until just opaque on both sides. Remove from heat.
05 - Divide half the cheese among the tortillas. Top with drained shrimp mixture, roll tightly, and place seam-down in the prepared baking dish.
06 - Pour the sauce over the enchiladas and top with the remaining cheese. Bake for 15-18 minutes.

# Tips:

01 - Best served fresh as seafood doesn't reheat well.
02 - Use flour tortillas for easier rolling and better structure.
03 - Adjust the spice level by seeding jalapeños and modifying the amount of cayenne pepper.