Sunday, August 17, 2008

Shrimp Enchiladas

I found this recipe at Annie's Eats. It's one she had adapted from My Kitchen Cafe. I liked the idea, but of course, had to make a few changes since I seem unable to follow a recipe as written.

My changes included doubling the filling that Annie had halved for her version, so that I could get two dinners from the recipe. However, I did not double the amount of fresh tomatoes in my version. Because I had them, I used a bag of frozen mixed peppers and onions instead of the fresh vegetables. Also, I changed the amounts of some ingredients and the method just a little bit. Nothing drastic. I like a little sauce on top of my enchiladas, so I saved a little bit of the filling to spoon over the top after baking.

These were a big hit; I'll be making them again.

Shrimp Enchiladas

6 tablespoons. butter
2 cups frozen diced onions and peppers (aka, Southwest Blend)
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon. all-purpose flour
3/4 cup half-n-half cream
8 ounces shredded Monterrey Jack cheese
1/2 cup sour cream
1 cup tomatoes, diced
1 lb. shrimp, peeled, de-veined and chopped
12 flour tortillas (10" size)

Melt butter in large skillet over medium-high heat. Saute mixed onions and peppers until tender. Stir in oregano, salt, garlic, cayenne and black peppers. Simmer 1 minute. Stir in flour and cook for 1-2 minutes.

Reduce heat to medium. Whisk in half-n-half and cook until sauce has thickened. Stir in Monterrey Jack cheese until melted. Sauce may be quite thick at this point. Stir in sour cream, diced tomatoes and shrimp; cook just until shrimp turns pink. If sauce still seems to thick at this point, add additional half-n-half. Do not not add to much, as the sauce needs to be thick enough to stay in the tortillas, yet thin enough to spoon and spread easily.

Heat oven to 350° F. Spray two 13" x 9" baking dishes with non-stick spray. Reserve about 2 cups of filling/sauce. Divide remaining sauce evenly between twelve flour tortillas, spreading down the middle and rolling tortillas tightly. Place seam-side down in prepared pan. Spray enchiladas lightly with non-stick spray to encourage browning.

Bake in 350°F. oven for about 20 minutes or until lightly golden. Warm reserved filling and spoon over the tops of the enchiladas at serving time.

Makes 12 large enchiladas.


Donna said...

This looks Terrific!! Gotta try this! Look at that CORN!!!hughugs

Violet said...


I'm bringing enchiladas over to a friend's house who just had a baby next week. Maybe I'll try this recipe instead of the one I usually use.