Shrimp Cheese Enchiladas (Print)

Soft shrimp and peppers get wrapped up in tortillas, covered in creamy cheese, and baked till comforting and super cozy.

# Ingredients:

→ Cream Sauce

01 - 100 grams Monterey Jack cheese, shredded
02 - 200 grams canned diced green chiles, drained (Ortega or similar)
03 - 240 millilitres sour cream
04 - 480 millilitres chicken stock
05 - 24 grams plain flour
06 - 45 grams unsalted butter

→ Filling

07 - 15 grams fresh cilantro, chopped
08 - 2.5 grams chili powder
09 - 2.5 grams ground cumin
10 - 2.5 grams black pepper
11 - 5 grams salt
12 - 454 grams raw shrimp, peeled, deveined, chopped into 2 cm pieces
13 - 225 grams mushrooms, sliced
14 - 4 cloves garlic, minced
15 - 1 medium jalapeño, seeds removed and chopped
16 - 150 grams yellow onion, diced
17 - 28 grams unsalted butter

→ Assembly

18 - 150 grams Monterey Jack cheese, shredded
19 - 8 flour tortillas, 20 cm size

→ Garnish

20 - Cilantro, roughly chopped

# Steps:

01 - Turn the oven on to 177°C and wipe some nonstick spray onto a 23x33 cm baking dish. Set it out of the way until you need it.
02 - Over medium heat, melt the butter in a saucepan. Throw in the flour and keep stirring for about a minute. Take the pan off the heat and slowly add chicken stock, whisking all the time. Put it back on the stove and keep mixing until it starts bubbling and turns thick. Set it aside to cool down a bit—about 3–5 minutes—so it isn't steaming hot. Toss in the sour cream, green chiles, and Monterey Jack. Blend it until it's smooth. Keep the sauce nearby.
03 - Warm butter in a big skillet on medium, then add onion, jalapeño, and garlic and cook for two minutes, just until the veggies soften a little. Add the mushrooms and cook until they’re soft and golden—should take five to eight minutes. Stir in the shrimp and keep stirring for another 2–3 minutes, just until they go pink. Take the pan off the heat and dump in the salt, pepper, cumin, chili powder, and chopped cilantro. Pour in about a cup (240 ml) of your sauce and give it a good stir.
04 - Set out a tortilla on your counter. Put about 80–120 ml of shrimp mix in the middle. Roll it up snug and stick the seam down against the baking dish. Keep rolling and placing them in the dish until all your filling and tortillas are used up.
05 - Pour whatever cream sauce is left all over the rolled-up tortillas and scatter the rest of the shredded Monterey Jack right on top.
06 - Cover the baking pan and pop it in the oven for half an hour. Take it out when the cheese is melty and the sauce is bubbling on the sides.
07 - Take the dish out and give it a breather for 10 minutes. Scatter fresh cilantro over everything before serving.

# Notes:

01 - Want more kick? Mix in extra jalapeños with the creamy sauce, or go for spicier green chiles. If you’re craving bold cheese, swap in pepper jack. Flour tortillas are easier to roll up, but if you’re aiming for classic style, choose corn tortillas instead. Go for bigger shrimp if you’re after better bite and taste. Letting the sauce cool a bit before adding sour cream keeps it from splitting. This tasty dish takes a cue from enchiladas suizas—that means lots of dairy goodness in the sauce.

Back