Cheesy Enchiladas (Print Version)
# Ingredients:
01 -
About 12 to 14 oz of big shrimp, peeled.
02 -
1-2 tbsp cooking oil (vegetable works fine).
03 -
One small yellow onion, thinly sliced.
04 -
Two large jalapeños, seeded if you'd like.
05 -
2 medium tomatoes, chopped (vine-ripened is good).
06 -
1 1/2 cups of thick whipping cream.
07 -
1/2 cup of tangy sour cream.
08 -
A couple of minced garlic cloves.
09 -
1/4 tsp cayenne for a nice kick.
10 -
1/2 tsp of smoky chipotle chili powder.
11 -
1/2 tsp ground cumin for extra flavor.
12 -
A pinch or two of regular salt.
13 -
4 soft flour tortillas (taco size).
14 -
8 oz shredded Monterrey Jack cheese.
# Instructions:
01 -
Turn on the oven to 350°F. Lightly coat a 9x9-inch dish with oil or butter.
02 -
In a hot pan with oil over medium heat, cook onions and jalapeños till soft. Stir in tomatoes and garlic, let everything blend together until tender.
03 -
Whisk together the heavy cream, sour cream, spices, and some salt. Pour into the pan of veggies and simmer on medium-low heat.
04 -
Toss the shrimp into the bubbling sauce. Cook them just until they turn opaque, and then take the pan off the heat.
05 -
Put half the shredded cheese into the tortillas. Add some shrimp mixture (leave the liquid in the pan), roll 'em up, and lay them seam-side down in your baking dish.
06 -
Cover those rolls with the leftover sauce and sprinkle the rest of the cheese on top. Bake for 15-18 minutes, till bubbling and golden.
# Notes:
01 -
Seafood tastes best right after cooking, so try not to reheat these.
02 -
Flour tortillas are easier to fold and hold their shape better.
03 -
Make it spicier or milder by tweaking the spice amounts or leaving seeds in the peppers.