Laden with succulent shrimp and creamy cheese, these enchiladas will satisfy your craving for richness and spice. And the loads of fresh vegetables and tangy lime keep the dish from being heavy. Pair with a crisp Pinot Grigio for a perfect late summer dish.
For the enchiladas
- 2-3 tablespoons olive oil
- 1 medium onion, diced
- 1 red or green bell pepper, chopped
- 2 ears grilled corn on the cob (can substitute 1 cup fresh or frozen corn kernels)
- 1 cup cherry tomatoes, halved
- 1 pound fresh or frozen shrimp, peeled, deveined and chopped into 1 inch pieces
- 3-4 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 8 6-8 inch flour tortillas
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa
- 2 cups Monterrey Jack cheese, shredded
- 1/2 cup salsa (optional)
- Sea salt and freshly ground black pepper, to taste
- Preheat oven to 350°F. Grease a 9×13 inch baking pan with olive oil (or spray with cooking spray) and set aside.
- Remove corn from cob by slicing very close to the cob with a sharp knife.
- Heat olive oil in a large frying pan until it shimmers. Add onion and bell pepper and sauté until onion is translucent (about 6 minutes). Add garlic and corn and sauté another 3-4 minutes.
- Add shrimp and spices to frying pan and sauté until shrimp is pink and opaque. Squeeze lime juice over shrimp mixture. Remove from heat and set aside.
- In a medium saucepan melt butter over medium heat. Sprinkle flour over butter and whisk until smooth. Continue to whisk and cook flour mixture until flour begins to brown. Slowly whisk in the chicken broth and continue to whisk until mixture thickens, about 2-3 minutes. Reduce heat to medium-low and add cheese, stirring until cheese is completely melted. Stir in salsa and salt and pepper to taste. Remove from heat.
- Fill a tortilla with 1/8th of the shrimp mixture and place seam side down in prepared baking pan. Repeat with remaining tortillas.
- Pour sauce over tortillas in baking pan, making sure to cover the tortillas completely. Bake in preheated oven for 30-40 minutes, uncovered, until tops are golden brown. Remove from oven and allow casserole to sit for 10 minutes before serving.
Adapted from: creamy-shrimp-enchiladas-plate.jpg
- I used 2 Tbsp of olive oil instead of butter, green instead of red pepper
- I added corn and cherry tomatoes
- I added a whole diced lime bc I like to make sure that you never know how the recipe was meant to be made
- Pretty darn delicious. Would make again. I would not do the chunks of lime…they are a not offensive, but a bit much. The corn and tomatoes were definitely a win.
- Yum! (Dave is still eating! He won’t be able to dance
- I used 1 lb frozen shrimp (probably could’ve used more)
- Will probably try adding chopped green chiles next time (because everything is better with chiles!)
- We didn’t let it rest long enough (HUNGRY!) so it was a little runny at first