Creamy Shrimp Enchiladas
Shrimp filling:
1 lb. large shrimp, peeled and deveined
1 tbsp. olive oil
½ cup diced onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. cumin
½ tsp. paprika (smoked paprika is good too)
Salt and pepper, to taste
½ cup diced tomatoes
½ cup corn
½ cup shredded Monterey Jack or pepper jack cheese
Creamy Sauce:
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 ½ cups vegetable broth
1 cup heavy cream or half-and-half
1 cup shredded Monterey Jack or Pepper Jack cheese
¼ cup sour cream
½ tsp. garlic powder
½ tsp. onion powder
Salt and pepper, to taste
For Assembly:
8-10 medium flour tortillas
1 cup Shredded Monterey Jack or Pepper Jack cheese
Chopped fresh cilantro for garnish
Heat olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes. Add garlic and cooki 1 minute. Stir in the shrimp, chili powder, cumin, paprika, salt and pepper. Cook 3-4 minutes until shrimp are pink and opaque. Remove shrimp from skillet to a cutting board and let cool 5 minutes. Chop shrimp and return to skillet. Add diced tomatoes, corn, and cheese, stirring to combine. Remove from heat.
In a medium sauce pan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in broth, stirring making sure no lumps form. Bring to a simmer and cook until thickened, about 3 minutes. Lower the heat and stir in heavy cream, 1 cup cheese, sour cream, garlic powder, onion powder, salt and pepper. Cook until smooth and creamy.
Preheat oven to 375-degrees F. Grease a 9 x 13” baking dish with cooking spray. Spoon 2-3 tablespoons of the shrimp mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Pour the cream sauce over the rolled tortillas, spreading it evenly. Top with 1 cup shredded cheese. Bake uncovered for 20-25 minutes, or until bubbly and golden. Remove from oven and let rest 5 minutes. Top with chopped fresh cilantro and serve.
