Ingredients
- 12–14 ounces large shrimp
- 1–2 tablespoons vegetable oil
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded or not
- 2 medium tomatoes on the vine, diced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- Salt, to taste
- 4 soft taco flour tortillas
- 8 ounces Monterrey Jack cheese, grated
Instructions
- Preheat the oven to 350°F and grease a 9×9-inch baking dish.
- Sauté the onions and jalapeños in vegetable oil over medium heat until softened.
- Add the diced tomatoes and garlic, cooking until the vegetables are fully softened.
- Stir in the heavy cream, sour cream, cayenne, chipotle chili powder, cumin, and salt, bringing the mixture to a slow simmer.
- Add the shrimp and cook until just opaque, then remove the pan from the heat.
- Divide half of the grated Monterrey Jack cheese among the tortillas, then add the shrimp mixture, rolling them tightly, and place them seam-down in the prepared baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the rest of the grated cheese.
- Bake for 15-18 minutes, or until the enchiladas are bubbly and golden.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 300°F.
- For a veggie twist, add spinach or zucchini to the filling.
- To make it extra cheesy, use a blend of cheddar and Monterrey Jack cheese.
- For a spicier kick, leave the jalapeño seeds in and add hot sauce to the cream.
- Use corn tortillas for a more traditional texture, but warm them first to avoid cracking.
- Best served fresh as seafood doesn’t reheat well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg
