Delicious seafood dish that is simple to prepare and equipped in under 45 minutes. Cheesy seafood enchiladas filled with huge shrimp, jalapenos, onions, tomatoes and all baked in highly spiced, creamy sauce.
I find it irresistible whilst my friends come over for dinner, because I get to cook for someone who doesn’t get to consume my stuff all of the time. I love cooking for friends because they’re continually so appreciative and can’t prevent showing me how a lot they revel in the meals. Hubs were given a bit used to all that I make so I don’t get all the “ooh” and “aaah” from him anymore. Our friends although, they can nonetheless stroke my little chef ego.
These enchiladas had been without a doubt notable. My buddy and I have been both complete after one but it become hard to stop consuming. All that gooey, melted cheese interior with shrimp, onions, tomatoes and jalapenos, wrapped in a cream sauce soaked tortilla…ah, perfection! Best part is that you could adjust the warmth on your liking. You can upload more cayenne pepper (just be cautious with how a good deal you add) and upload a further jalapeno if you’d like a spicier dish.
1/2 cup sour cream
2 garlic cloves
1/4 tsp cayenne pepper
1/4 tsp chipotle chili powder
1/4 tsp cumin
4 medium tortillas flour tortillas recommended
5 oz Monterrey Jack cheese grated
12 oz large shrimp
1 small yellow onion
2 large jalapenos seeded
2 medium tomatoes “on a vine’
1-2 Tbsp vegetable oil for cooking
1 1/2 cups heavy cream
Preheat oven to 350 and grease a 9-inch baking dish.
Preheat oil in a big cooking pan over medium warmth.
Slice onions and seeded jalapenos thinly and cube tomatoes.
Saute veggies with a few salt till softened.
Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with vegetables. Stir properly.
Add shrimp and cook, nevertheless over medium warmth, till shrimp is sort of achieved.
Add some cheese within the center of each tortilla.
Using slotted spoon, scoop out about 1 / 4 of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and area it in the baking dish, seam down. Repeat with closing tortillas, shrimp and veggies.
Pour sauce over enchiladas and unfold remaining cheese on pinnacle.
Bake for 15-18 minutes.
Serve right away.