Friday, 6 September 2013

Creamy Shrimp Enchiladas

I'm finally back!  I'm so excited to tell you that I've finally found a house and I take possession of it today! 

And to celebrate, I desperately want to tell you about these enchiladas.  They are SO SO good!  I've been dying to tell you about them!

Ages ago, we talked about Salsa Verde - which is so wonderful and easy to make it's unbelievable. 

Today, we're going to address the ACTUAL purpose of the Salsa Verde, other than creating an "argument" between my Mom and I.

I've said this before and I'll say it again - sometimes I come across recipes that I know will be a hit and must be made as soon as possible.

I knew this one from Christy at The Girl Who Ate Everything would be a winner in every way.

And guess what?  So simple.

Start making the filling by melting some butter in a pan.

Then throw in the onion and red pepper.

Cook the onions and peppers for a few minutes then add in the garlic.

I know what you're thinking....  The picture above and the picture below are the EXACT same picture.  Heather is trying to dupe us.  I swear I'm not!  If you look very closely, there is minced garlic in the picture below.

Stir and cook for another minute or so, then add the shrimp.

Cook just very briefly, the shrimp should JUST be starting to turn pink.  Then add the spices.

And add the cilantro and lime juice.  Stir everything together, remove from the heat and set aside while the sauce is coming together.

Now start the sauce. 

Start out by making a roux by melting some butter in a pot.

Then add some flour.

Whisk the flour and butter together then slowly add the chicken broth and cook until thickened.

Then start adding the cheese a handful at a time, stirring until melted.

Then stir in the sour cream.

And then the salsa verde.

Stir it up until well combined.

Some of the sauce is going into the filling.

Stir up the filling, roll it into tortillas, and place the filled tortillas into a 9x13 pan.

Pour the remaining sauce over top.

Bake until golden.

Let stand for 10 minutes, then serve.

Honestly - I have no idea where to start to describe to you how awesome these enchiladas are.

The sauce.....  Not a standard cheese sauce, but still so creamy and light all at the same time.

The filling.....  Complex and light from the lime, cilantro, and spices.

The enchiladas were devoured.  Inhaled.  Annihilated.  Gone.  My 3-year-old niece, who takes FOR.EVER. to eat her dinner, pretty much licked her plate clean.

All I can say is that you should really make them immediately.

You're welcome.

xoxo, the Cane Girl

Creamy Shrimp Enchiladas

8 6-inch flour tortillas
2 Tablespoons butter
1/2 cup red bell pepper, finely diced
1/2 cup white onion, finely diced
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined, cut into 1-inch pieces
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
2 Tablespoons lime juice
4 Tablespoons butter
4 Tablespoons flour
1 1/2 cups chicken broth
1/2 cup salsa verde
1 1/2 cups shredded Monterey Jack Cheese
1 cup sour cream
  1. Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray and set aside.
  2. Make the filling:  Melt 2 Tablespoons of butter in a large skillet over medium heat.
  3. Add the red pepper and onion and cook until softened.  Add the garlic and cook for another minute longer.
  4. Add in the chopped shrimp and for for about 2 to 3 minutes, until the shrimp is just starting to turn pink.  Don't overcook.
  5. Remove the pan from the heat and stir in the salt, chili powder, cilantro, and lime juice.  Set aside.
  6. Start the sauce:  Melt 4 Tablespoons of butter in a medium pot.  Whisk in the flour and cook for 1 to 2 minutes.
  7. Gradually add the chicken broth.  Cook, stirring constantly, until thickened.
  8. Lower the heat slightly and start adding the Monterey Jack cheese a handful at a time, stirring until melted.
  9. Remove the pot from the heat and stir in the salsa verde and sour cream until well combined.
  10. Stir 1 cup of sauce into the shrimp mixture.
  11. Start rolling the enchiladas.  Lay out a tortilla, spread out 1/3 cup of the shrimp mixture in a line.  Roll the tortilla and place seam side down in the prepared pan.  Continue with the other 7 tortillas.
  12. Pour the sauce over the tortillas and bake uncovered for 30 - 40 minutes, until the tops are golden brown.
  13. Remove from the over and let stand for at least 10 minutes before serving.
Source:  The Girl Who Ate Everything

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