Shrimp Enchiladas Bake (Printable Version)
# What You'll Need:
→ Filling
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
1/2 teaspoon ground cumin
04 -
2 cloves garlic, minced
05 -
1 pound raw shrimp, peeled, deveined, chopped into bite-sized pieces
06 -
1 jalapeño, seeded and minced
07 -
1 red bell pepper, finely diced
08 -
1/2 cup finely chopped onion
09 -
1 tablespoon olive oil
→ Sauce and Assembly
10 -
2 tablespoons fresh cilantro, chopped
11 -
6 (8-inch) flour tortillas
12 -
1 cup shredded Monterey Jack cheese
13 -
1/2 cup sour cream, at room temperature
14 -
1 1/2 cups chicken broth
15 -
3 tablespoons all-purpose flour
16 -
3 tablespoons butter
# Steps to Follow:
01 -
Right before eating, sprinkle chopped cilantro up top.
02 -
Pop the dish in the hot oven. Let it cook for 20 to 25 minutes. When the cheese is bubbling and melted, you’re done.
03 -
Pour all that leftover sauce over the rolled-up tortillas. Finish things off by scattering the rest of the cheese all over.
04 -
Coat the bottom of your greased baking dish with a little sauce. Spoon a bit of the shrimp filling into each tortilla, roll it up, and line them up seam-down in the pan.
05 -
Once you’ve pulled the pan off the heat, dump in the sour cream and half the cheese. Mix it all together nice and smooth.
06 -
Using the same skillet, toss in your butter and melt it over medium. Add flour, let it toast for a minute or two. Slowly pour in the broth while whisking like crazy. Let it bubble until the sauce gets pretty thick, about 5 minutes.
07 -
Toss chopped shrimp and cumin right into the skillet. Cook for 2 to 3 minutes, just till shrimp turn pink. Season with salt and pepper, then scoop it all into a bowl to rest.
08 -
Toss in the garlic. Let it get super fragrant, just about a minute.
09 -
Get your skillet hot on medium. Add the olive oil. Throw in the jalapeño, bell pepper, and onion. Cook everything for about 5 minutes until the onion looks clear.
10 -
Crank your oven up to 400°F (200°C) and grease a 9x13 dish lightly so nothing sticks.
# Additional Tips:
01 -
If your sour cream’s cold, let it hang out at room temperature before adding to the sauce so it mixes in well and doesn’t get weird.
02 -
Shrimp cooks super fast. Take them out as soon as they’re pink or they’ll end up tough.