SPICY CREAMY SHRIMP ENCHILADAS
Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.
Provided by Lyuba Brooke
Categories dinner Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and grease a 9-inch baking dish.
- Preheat oil in a large cooking pan over medium heat.
- Slice onions and seeded jalapenos thinly and dice tomatoes.
- Saute veggies with some salt until softened.
- Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
- Add shrimp and cook, still over medium heat, until shrimp is almost done.
- Add some cheese in the center of each tortilla.
- Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
- Pour sauce over enchiladas and spread remaining cheese on top.
- Bake for 15-18 minutes.
- Serve right away.
Nutrition Facts : Calories 722 kcal, Carbohydrate 23 g, Protein 31 g, Fat 56 g, SaturatedFat 34 g, Cholesterol 383 mg, Sodium 1121 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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.
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
SPICY SHRIMP ENCHILADAS
A family favorite. My husband took these to work and they were a huge hit. Now I send them about once a month. Enjoy!
Provided by cklruby
Categories Southwestern U.S.
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
- Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
- Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
- Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
- Top with remaining Enchilada sauce and top with remaining cheese.
- Bake in a 350' oven for 45 minutes.
Nutrition Facts : Calories 639.8, Fat 34.8, SaturatedFat 15.3, Cholesterol 353.2, Sodium 999.6, Carbohydrate 31.4, Fiber 4.6, Sugar 3, Protein 50.7
SHRIMP ENCHILADAS WITH GUAJILLO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
- In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.
- In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.
- Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
- Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.
- Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve.
- In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
- In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
- Reserve for enchiladas and pork.
GOURMET SHRIMP ENCHILADAS
This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.
Provided by Jekase
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Filling:
- Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- Sauce:.
- Heat half and half with cream cheese until melted and smooth (I use the microwave).
- In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
- To assemble:.
- Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.
VINCENT'S SHRIMP ENCHILADAS
Seafood enchiladas with a chipotle cream sauce. This recipe comes from Vincent's on Camelback Restaurant. Corn Tortillas can be used instead of flour and heavy cream can be used instead of half and half.I've made a few changes and am posting for ZWT5.
Provided by BakinBaby
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in oil until translucent.
- Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
- Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
- Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
- Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.
SHRIMP ENCHILADAS
Make and share this Shrimp Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Weeknight
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
- Peel shrimp and devein; coarsely chop shrimp, and set aside.
- Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
- Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
- Reserve remaining mixture; keep warm.
- Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
- Heat tortillas according to package directions.
- Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
- Roll up tortillas, and place, seam side down, in baking dish.
- Pour remaining soup mixture over enchiladas; top with remaining cheese.
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 765, Fat 40.6, SaturatedFat 21.8, Cholesterol 269.8, Sodium 2029.9, Carbohydrate 54.4, Fiber 4.1, Sugar 6.4, Protein 45.4
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