Name: Easy Creamy Shrimp Enchiladas – FK Prael
Ingredients: 1 tbsp Olive Oil; 1 lb Raw shrimp, peeled and deveined, chopped; ½ cup Shallots, very thinly sliced; 1 Red Pepper, diced; 2 Cloves Garlic, minced; ½ tsp Cumin; 6 Flour Tortillas; 3 tbsp Butter; 3 tbsp Flour; 1 ½ cups Chicken Stock or White Wine; ½ cup Sour Cream; 1 cup Shredded Cheese, any combo of the below will work:; 2 tbsp Fresh Cilantro, Chopped; 1 Jalapeno peppers, chopped

AuthorSamuel Dietzmann

Found online, and modified to taste

Yields1 Serving

1 tbsp Olive Oil

1 lb Raw shrimp, peeled and deveined, chopped

½ cup Shallots, very thinly sliced

1 Red Pepper, diced

2 Cloves Garlic, minced

½ tsp Cumin

6 Flour TortillasCan make up to 8 Tortillas

3 tbsp Butter

3 tbsp Flour

1 ½ cups Chicken Stock or White Wine

½ cup Sour Cream

1 cup Shredded Cheese, any combo of the below will work:monterey jack, queso, parmesan, italian mixes, mexican blends, cheddar - pretty much whatever floats your boat.

2 tbsp Fresh Cilantro, Chopped

1 Jalapeno peppers, choppeddeseed for less heat add more for more heat

Preheat oven to 400 degrees.

Spray casserole dish with nonstick cooking spray.

Heat olive oil over medium high heat in large skillet.

Add shrimp, shallots, red pepper and jalapeno.

Stir several times. Cook until shrimp are pink and centers of them are opaque; about 3- 4
minutes.

Add the garlic and the cumin the last 30-60 seconds of cooking

Divide the shrimp mixture evenly between the tortillas, roll and place in casserole dish or on a
rimmed baking sheet. DO NOT throw out what’s left in the pan - this gets used.

In same skillet over medium low heat melt butter.

Whisk in flour and cook for 2-3 minutes; whisking constantly.

Slowly whisk in chicken broth/wine and cook until slightly thickened; 2-3 minutes whisking
constantly.

Slowly whisk in cheese one handful at a time until melted.

Whisk in sour cream.

Spoon over shrimp enchiladas.

Place in oven and bake for 7-10 minutes.

Sprinkle with cilantro and serve.

Ingredients