Shrimp Enchiladas

I am a huge fan of Mexican food, so when I got an email from GE Appliances (I know, random) with a recipe for shrimp enchiladas, I had to check it out.  Let's just say I am glad I did - it was a hit!  I have made a Mexican shrimp lasagna before using salsa verde, but this version blew it out of the water.  The oven-heated  leftovers might have been even better.  I will definitely be making this again in the near future, perhaps for company as it feeds about 6. I tweaked the recipe a bit (as usual), so here is my version.

Shrimp Enchiladas

serves 6

Ingredients

2 tablespoons canola oil

1/2 cup sweet chopped red pepper

1/2 cup chopped onion

1/2 cup chopped green pepper

2 tablespoons chopped jalepeno slices (from jar)

1/2 teaspoon oregano

1/2 teaspoon salt

1 clove garlic, minced 

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper 

3/4 cup heavy cream

1 tablespoon all-purpose flour

2 cups shredded cheddar or jack (or combo) cheese, divided

1/2 cup sour cream

2 tablespoons canola oil

1 pound medium shrimp, uncooked, peeled and deveined

1/2 cup onion, chopped 

1 can diced tomatoes

6 (9-inch) flour tortillas 

 

Procedure
Saute red pepper, onion and green peppers and jalepenos in oil until crisp-tender. Add oregano, salt, garlic, pepper, cayenne pepper, cream and flour and blend well. 

Continue cooking 3 minutes or until slightly thickened. Add 1 cup cheese and stir until melted. Add sour cream and stir, then set mixture aside in a bowl. 

Using the same pan, add a little more oil and heat.  Add shrimp, 1/2 cup onion, salt and pepper. Saute until shrimp are just about done. 

Chop shrimp into pieces and return to pan with onions. Add tomatoes and 1/2 cup of the cheese sauce to combine

Spoon 1/3 cup shrimp mixture onto each tortilla. Roll up tightly and arrange seam side down in a sprayed lasagna dish. Spoon remaining cheese sauce (and shrimp sauce if you have more left) over tortillas. 

Bake at 350 degrees F for 20 minutes.  Broil top (if desired) for a few minutes before taking out of oven.  Let dish sit a minute or two before cutting and dishing out.

Garnish with any or all of the following: fresh cilantro, avocado, lime juice, scallions, hot sauce.