CREAMY SHRIMP ENCHILADAS
This is an amazing recipe for shrimp enchiladas. So good!
Provided by Mark
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
- Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
- Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
- Stir 1 cup of cheese sauce into the shrimp mixture.
- Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
- Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
- Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g
CREAMY SHRIMP ENCHILADAS
These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don't like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.
Provided by Christy Denney
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
- For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
- Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
- Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
- For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
- Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.
- Add 1 cup of the sauce to the reserved shrimp mixture and stir.
- Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
- Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving.
SHRIMP FIESTA ENCHILADAS WITH CREAM SAUCE
Shrimp and vegetable medley wrapped in corn tortillias with creamy cheese sauce. I came up with this idea as I wanted to prepare an untraditional Easter dinner. It was hit with my family! It presented beautifully on the table. It was rich enough so that I really didnt need alot of extra dishes to accompany the main entree. I served them with a caesar salad, some spanish rice and black beans. This recipe makes approximately one dozen enchiladas.
Provided by lindamelinda
Categories Vegetable
Time 1h5m
Yield 12 Enchiladas, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
- Add Shrimp and continue cooking just until shrimp turn pink.
- Remove from heat and add lime juice. Set aside.
- Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
- Drain on paper towels and stack.
- Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
- Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
- Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
- Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
- Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
- Meanwhile prepare CREAM SAUCE:.
- Melt butter in sauce pan over medium to medium high heat.
- Wisk in flour and stir untill flour melts and mixture bubbles.
- Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
- Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
- Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.
ENCHILADA'S WITH FIESTA CREAM SAUCE
Awesome chicken enchiladas that my entire family loves. Great flavor and easy to prepare. I usually serve with a side salad or Spanish rice. Although verde sauce on it's own has some heat it is very mild when prepared with chicken in this dish.
Provided by KenziesMomma
Categories Mexican
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and clean chicken breast and place in crockpot.
- Add 1 pkt of fiesta ranch seasoning on top of chicken.
- Add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
- Add coarsely chopped onion on top of chicken and turn crock on low.
- After chicken is tender and reserve 2/3 cup broth for sauce.
- Shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
- Add 1 jar verde salsa to chicken and stir.
- Cut Monterey jack cheese into large chunks and place in chicken then stir.
- Turn on crock to high and cover for about 20 minutes.
- To make cream sauce add mushroom soup to medium sauce pan then add sour cream, Goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
- Soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
- Top enchiladas with cream sauce. Make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
- Top with shredded cheddar jack and bake for 30 minutes at 375 degrees.
Nutrition Facts : Calories 880.2, Fat 52.3, SaturatedFat 26.4, Cholesterol 181.1, Sodium 2093.1, Carbohydrate 49.4, Fiber 4.8, Sugar 9.8, Protein 53.2
SHRIMP ENCHILADAS SUIZAS
These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.
Provided by cheeziekt
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 16
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
- Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
- Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
- Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
- Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
- Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 39.7 g, Cholesterol 254.9 mg, Fat 42.9 g, Fiber 8 g, Protein 37.9 g, SaturatedFat 23.7 g, Sodium 963.3 mg, Sugar 7.8 g
CREAMY SEAFOOD ENCHILADAS
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
OVER-THE-BORDER SHRIMP ENCHILADAS
These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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