Name: 🦐🌯 Shrimp Enchiladas with Cream Sauce
Ingredients: 12–14 oz large shrimp, peeled and deveined; 1–2 tbsp vegetable oil; 1 small yellow onion, thinly sliced; 2 large jalapeños, seeded or not (adjust for heat); 2 medium tomatoes, diced; 1½ cups heavy whipping cream; ½ cup sour cream; 2 garlic cloves, minced; ¼ tsp cayenne pepper; ½ tsp chipotle chili powder; ½ tsp cumin; Salt, to taste; 4 soft taco flour tortillas; 8 oz Monterrey Jack cheese, grated

Description

Cheesy, creamy, and loaded with tender shrimp — these easy enchiladas bring bold flavor to your dinner table!

Ingredients

Scale

12–14 oz large shrimp, peeled and deveined
1–2 tbsp vegetable oil
1 small yellow onion, thinly sliced
2 large jalapeños, seeded or not (adjust for heat)
2 medium tomatoes, diced
1½ cups heavy whipping cream
½ cup sour cream
2 garlic cloves, minced
¼ tsp cayenne pepper
½ tsp chipotle chili powder
½ tsp cumin
Salt, to taste
4 soft taco flour tortillas

8 oz Monterrey Jack cheese, grated

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
Sauté onions and jalapeños in oil until softened. Add tomatoes and garlic; cook until tender.
Stir in cream, sour cream, cayenne, chipotle, cumin, and salt. Simmer gently.
Add shrimp; cook until just opaque. Remove from heat.
Fill tortillas with half the cheese and shrimp mixture. Roll tightly and place seam-side down in the dish.
Pour sauce over enchiladas and top with remaining cheese.

Bake for 15–18 minutes, until bubbly and golden.