Shrimp Jalapeno Cream Enchiladas (Print)
Tender shrimp, spicy jalapeños and cheese wrapped in soft tortillas with a creamy sauce. Bold Tex-Mex flavors.
# Ingredients:
→ 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 -
Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish.
02 -
Heat vegetable oil in a pan over medium heat. Sauté the yellow onion and jalapeños until soft. Add the diced tomatoes and minced garlic, cooking until all vegetables are tender.
03 -
Mix heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt to taste. Add the mixture to the cooked vegetables and bring to a slow simmer over medium-low heat.
04 -
Add shrimp to the simmering sauce and cook until just opaque on both sides. Remove the pan from heat.
05 -
Divide half the grated Monterrey Jack cheese among the tortillas. Add the drained shrimp mixture on top of the cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
06 -
Pour the remaining sauce over the rolled tortillas and sprinkle the remaining cheese on top. Bake in the preheated oven for 15-18 minutes, or until the cheese is melted and bubbly.