Shrimp Enchiladas Cream Sauce (Version imprimable)
Tender shrimp, rich cream sauce, and melted cheese wrapped in soft tortillas for a flavor-packed dish.
# Composition:
→ Seafood
01 -
340–400 grams large shrimp, peeled and deveined
→ Vegetables
02 -
1 small yellow onion, thinly sliced
03 -
2 large jalapeños, seeded if desired, thinly sliced
04 -
2 medium vine-ripened tomatoes, diced
05 -
2 garlic cloves, minced
→ Dairy
06 -
360 milliliters heavy whipping cream
07 -
120 milliliters sour cream
08 -
225 grams Monterrey Jack cheese, grated
→ Spices & Seasonings
09 -
0.25 teaspoon cayenne pepper
10 -
0.5 teaspoon chipotle chili powder
11 -
0.5 teaspoon ground cumin
12 -
Salt, to taste
→ Other
13 -
1–2 tablespoons (15–30 milliliters) vegetable oil
14 -
4 flour tortillas (soft taco size)
# Étapes de réalisation:
01 -
Preheat the oven to 175°C and lightly grease a 23x23 centimeter baking dish.
02 -
Heat vegetable oil in a large pan over medium heat. Add sliced onion and jalapeños, sauté until softened. Add diced tomatoes and minced garlic, and cook until vegetables are tender.
03 -
In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and a pinch of salt. Pour this mixture over the sautéed vegetables in the pan. Stir and simmer gently over medium-low heat until slightly thickened.
04 -
Add the prepared shrimp to the simmering sauce and cook, turning once, until shrimp become just opaque and firm. Remove pan from heat to prevent overcooking.
05 -
Divide half of the grated Monterrey Jack cheese among the tortillas. Top with the drained shrimp and vegetable mixture. Tightly roll each tortilla and place seam-side down in the greased baking dish.
06 -
Evenly pour remaining sauce over the rolled enchiladas. Sprinkle with the rest of the cheese and bake for 15–18 minutes, or until the cheese is golden and bubbling.
# Détails supplémentaires:
01 -
For enhanced flavor, do not overcook the shrimp and allow resting for a few minutes before serving to set the sauce.