Creamy Shrimp Enchiladas with Cheesy White Sauce

Ingredients

• 1 tbsp Olive Oil
• 1/2 cup Yellow Onion, finely chopped
• 2 cloves Garlic, minced
• 1 lb Raw Shrimp, peeled and deveined, tails removed
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Cilantro, freshly chopped
• 4 tbsp Unsalted Butter
• 1/4 cup All-Purpose Flour
• 2 cups Whole Milk
• 1/2 cup Sour Cream
• 1 (4-ounce) can Diced Green Chiles, undrained
• 1 tsp Ground Cumin
• 3 cups Monterey Jack Cheese, shredded, divided
• 8 (8-inch) Flour Tortillas

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4-5 minutes. Add garlic and cook for 1 minute more.

3. 3

   Add the shrimp to the skillet, season with salt and pepper, and cook until just pink and opaque (about 2-3 minutes). Remove from heat and stir in cilantro. Set aside.

4. 4

   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

5. 5

   Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.

6. 6

   Remove the sauce from the heat. Stir in the sour cream, diced green chiles, and cumin. Add 2 cups of the shredded cheese, a handful at a time, stirring until melted and smooth. Season with salt and pepper to taste.

7. 7

   Spread ½ cup of the sauce on the bottom of the prepared baking dish.

8. 8

   Divide the shrimp mixture among the tortillas, roll them up, and place them seam-side down in the dish.

9. 9

   Pour the remaining sauce over the enchiladas, covering them completely. Sprinkle with the remaining 1 cup of cheese.

10. 10

    Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted.

11. 11

    Let rest for 5-10 minutes before serving. Garnish with additional cilantro if desired.