Creamy Shrimp Enchiladas Bake (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon olive oil
02 -
1/2 cup finely chopped onion
03 -
1 red bell pepper, finely diced
04 -
1 jalapeño, seeded and minced
05 -
1 pound raw shrimp, peeled, deveined, chopped into bite-sized pieces
06 -
2 cloves garlic, minced
07 -
1/2 teaspoon ground cumin
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Sauce and Assembly
10 -
3 tablespoons butter
11 -
3 tablespoons all-purpose flour
12 -
1 1/2 cups chicken broth
13 -
1/2 cup sour cream, at room temperature
14 -
1 cup shredded Monterey Jack cheese
15 -
6 (8-inch) flour tortillas
16 -
2 tablespoons fresh cilantro, chopped
# Instructions:
01 -
Set oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
02 -
Warm olive oil in a large skillet on medium heat. Add onion, red bell pepper, and jalapeño; sauté for about 5 minutes until onion is translucent.
03 -
Stir in minced garlic and cook until fragrant, approximately 1 minute.
04 -
Add chopped shrimp and ground cumin to the skillet. Sauté for 2-3 minutes until the shrimp turn pink. Season with salt and black pepper. Transfer mixture to a bowl and set aside.
05 -
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually add chicken broth, whisking continuously, and cook about 5 minutes until the sauce thickens.
06 -
Remove skillet from heat; stir in sour cream and half of the Monterey Jack cheese, blending until smooth.
07 -
Spread a thin layer of sauce over the bottom of the prepared baking dish. Place a portion of shrimp mixture into each tortilla, roll up, and arrange seam-side down in the dish.
08 -
Pour remaining sauce evenly over rolled tortillas and sprinkle with remaining cheese.
09 -
Transfer to oven and bake for 20-25 minutes until cheese is melted and bubbly.
10 -
Scatter chopped cilantro over the top before serving.
# Notes:
01 -
Allow sour cream to come to room temperature before adding to the sauce to prevent curdling.
02 -
Ensure shrimp are not overcooked; they should be just pink when removed from heat to maintain tenderness.