Creamy Shrimp Enchiladas

Ingredients

• 1 tablespoon olive oil
• 2 tablespoon butter
• 1 small onion (finely diced)
• 1/2 small red bell pepper (stemmed, seeded, and finely diced)
• 1 poblano pepper (stemmed, seeded, deveined, and finely diced)
• 4 garlic cloves (minced)
• 1 pound large or medium shrimp, peeled and deveined (tails removed)
• 1 tablespoon taco seasoning ((store-bought or homemade))
• 1/4 teaspoon salt (optional (check if your taco seasoning contains salt and adjust quantity))
• 1/8 teaspoon ground black pepper
• 2 teaspoons fresh lime juice or more to taste
• 1 tablespoon fresh cilantro (chopped plus more to garnish)
• 10 to 12 (6-inches) soft corn tortillas
• 2 tablespoon butter
• 2 tablespoon flour
• 1/2 cup whole milk or half and half
• 1 cup chicken broth
• 1 cup green enchilada sauce, mild or medium heat, ((store-bought or homemade))
• 1 2-ounces can diced green peppers
• 1 cup sour cream ((one 8-ounce container))
• Salt and ground black pepper
• 2 cups Monterrey Jack Cheese (shredded)
• Chopped tomato, avocado, cilantro, onion
• Cotija cheese or Queso Fresco cheese, crumbled

Instructions

1. 1

   Prep: Preheat the oven to 350º F

2. 2

   --- Make Shrimp Filling ---

3. 3

   Cut shrimp: Cut each shrimp into 2 to 3 bite-size pieces, and set aside.

4. 4

   Sauté aromatics: Heat the oil and butter in a large skillet over medium high heat until the oil is hot and the butter starts bubbling. Add the onion, bell pepper and poblano pepper to the skillet and cook, stirring frequently until softened, about 4 minutes. Stir in the garlic and cook for about 30 seconds or until fragrant.

5. 5

   Partially cook shrimp: Add the shrimp, taco seasoning, (salt if using) and black pepper. Stir and cook for about 2 minutes, flip and cook the other side of the shrimp for a minute or until the shrimp starts to turn pink (the shrimp will continue to cook in the oven). Stir in the lime juice and the chopped cilantro and remove from he heat.

6. 6

   --- To Make the Sauce: ---

7. 7

   Make a roux: In a large skillet, melt the butter over medium heat. Sprinkle in the flour whisking continually to prevent any lumps. Cook the mixture for about 2 minutes.

8. 8

   Make sauce: Slowly and gradually, stir in the milk or half and half while whisking to prevent lumps. Whisk until the mixture is smooth. Stir in the broth and mix until combined. Cook, stirring frequently for about 3-4 minutes or until the sauce thickens.

9. 9

   Finish sauce: Stir in the enchilada sauce and green chiles and cook over medium-low heat for about a minute. Remove from the heat and stir in the sour cream, mixing until incorporated. Season with salt and pepper to taste.

10. 10

    Combine sauce with shrimp.: Remove about 1 cup of the sauce and mix it with the shrimp mixture.

11. 11

    Warm up corn tortillas: Wrap the tortillas in a damp paper towel or tea towel and microwave for about 1 minute.

12. 12

    Start layering casserole: Spread about 1/3 cup of the creamy enchilada sauce on a 9x13 baking dish.

13. 13

    Stuff and roll: Working with one tortilla at a time, scoop about 1/3 cup of the shrimp mixture into each tortilla. Tightly roll up the tortilla and place it seam side down on the prepared baking dish. Repeat with the remaining tortillas placing each filled roll next to each other on a single layer.

14. 14

    Pour sauce and add cheese: Pour the remaining creamy enchilada sauce over the filled enchiladas and sprinkle the cheese on top. Cover with aluminum foil making sure the foil doesn’t touch the cheese.

15. 15

    Bake for 15 minutes then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbling and the edges lightly golden. Remove from the oven.

16. 16

    Garnish: Top with the chopped tomato, chopped avocado, chopped cilantro and queso fresco or cotija cheese. Serve immediately.