Shrimp Cheese Enchiladas (Print Version)
# Ingredients:
01 -
1 pound raw shrimp, peeled and diced.
02 -
8 medium flour tortillas, about 6 inches wide.
03 -
2 big tablespoons of salted butter for the shrimp.
04 -
2 minced garlic cloves.
05 -
1 1/2 cups fresh pico de gallo.
06 -
1 teaspoon Cajun spices for seasoning shrimp.
07 -
4 tablespoons unsalted butter for the creamy sauce.
08 -
4 tablespoons regular all-purpose flour.
09 -
1 1/2 cups vegetable stock.
10 -
1 teaspoon Cajun seasoning for the sauce.
11 -
1/2 cup of tangy salsa verde.
12 -
1 1/2 cups shredded mozzarella cheese, plus extra for sprinkling.
13 -
1 cup thick sour cream.
14 -
1 box of Cilantro Lime Rice, prepared.
# Instructions:
01 -
Heat oven to 350°F. Lightly grease your 9x13 pan. Cook rice following the directions on the package.
02 -
Melt butter in a pan, toss in shrimp, garlic, and spice mix. Sauté for 2-3 minutes till they turn pink.
03 -
Create a roux by mixing melted butter with flour. Slowly stir in broth and seasonings. Add cheese, sour cream, and salsa verde.
04 -
Mix shrimp with 1 cup of the creamy sauce.
05 -
Layer rice, shrimp filling, and pico inside tortillas. Roll them up and place them in the pan.
06 -
Pour the remaining sauce over the rolled tortillas, then sprinkle with cheese. Bake for 30-40 minutes until bubbly and golden.
# Notes:
01 -
Make parts of the dish ahead to save time.
02 -
Be careful not to cook the shrimp for too long.
03 -
Let your dish sit for 5 minutes before enjoying.