Creamy White Sauce Shrimp Enchiladas
Try this Creamy White Sauce Shrimp Enchiladas recipe.
Try this Creamy White Sauce Shrimp Enchiladas recipe.
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon oregano
- 1/2 cup chopped red bell pepper
- 1/2 cup sour cream light or regular
- 1 cup shredded monterey jack or pepper jack cheese
- 1/2 cup chopped yellow or white onion
- 1/4 teaspoon cayenne pepper (add more for a spicier sauce)
- 3/4 cup cream or milk (i almost always use 2% milk)
- 1 tablespoon butter canola oil, coconut oil or olive oil
- 1 1/2 pounds shrimp, peeled, deveined and chopped into bite-si
- 2 cups ripe tomatoes chopped
- 1 1/2 cups shredded monterey jack or pepper jack cheese
- 8 (9-inch) flour tortillas
- Carbohydrate 6.79315555754223 g
- Cholesterol 20.8578125112798 mg
- Fat 7.6999319483868 g
- Fiber 1.39072018645842 g
- Protein 1.648897917229 g
- Saturated Fat 4.75750548858711 g
- Serving Size 1 1 serving (247g)
- Sodium 94.9519861411582 mg
- Sugar 5.40243537108381 g
- Trans Fat 0.553438403030552 g
- Calories 98 calories
Step-by-step
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
- For the sauce, in a large, 12-inch nonstick skillet, melt the butter, and add the bell peppers and onion. Cook, stirring often, until crisp-tender.
- Add the salt, oregano, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute.
- Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened.
- Add the cheese; stir until melted.
- Add sour cream, stir to blend. Set aside.
- For the shrimp, in another skillet, heat 1 tablespoon butter or oil over medium heat.
- Add the onion and cook until translucent and soft, 3-5 minutes.
- Add the shrimp and cook until the shrimp just turn pink, 1-2 minutes (don’t overcook or the shrimp will be tough).
- Add the chopped tomatoes and 1/2 of the cheese sauce; stir to combine.
- Spoon about 1/3 cup of the shrimp mixture into each tortilla.
- Sprinkle cheese on top and roll the enchiladas up tightly.
- Arrange seam side down in the prepared baking dish.
- Spoon the remaining cheese sauce over tortillas and sprinkle with remaining cheese.
- Bake at 350 degrees for 30 to 35 minutes until hot and bubbly.
- Let the enchiladas rest for 5-10 minutes before serving.
My Favorite Weeknight Dinner: Creamy White Sauce Shrimp Enchiladas
As a busy working mom, finding time to cook a delicious and satisfying dinner can sometimes feel like a Herculean task. My evenings are typically a whirlwind of school pick-ups, homework help, and the never-ending laundry mountain. But even amidst the chaos, I crave flavorful meals that both my family and I enjoy. That's where these Creamy White Sauce Shrimp Enchiladas come in – a lifesaver on those hectic weeknights!
The beauty of this recipe lies in its simplicity and versatility. It's surprisingly quick to prepare, even with my limited evening time, and the flavors are incredibly satisfying. The creamy white sauce is rich and comforting, the shrimp are perfectly cooked, and the blend of spices adds a delightful kick without being overpowering. The soft flour tortillas perfectly hold the succulent filling, ensuring every bite is a taste of heaven.
I often adjust the spice level based on my family's preferences. Sometimes, I like to add a little extra cayenne pepper for a touch of heat, while other times, I keep it mild for my younger kids. The great thing is, it's easily adaptable! One of my children loves using the different coloured bell peppers to make it look extra pretty!
One of my favorite things about this dish is how well it reheats. Leftovers are a welcome sight the next day, perfect for a quick and easy lunch. I often pack a portion in my lunch box for work, providing me with a healthy and tasty meal during a busy workday. This dish is so versatile that it can also easily be adjusted to be suitable for my fitness goals by reducing the amount of cheese or by switching to a healthier cheese option.
The ingredients are readily available at most grocery stores, making it a convenient choice for a busy weeknight dinner. I usually buy all the ingredients at once so I have everything on hand. There’s nothing more frustrating than realizing you’re missing a key ingredient in the middle of cooking!
Beyond the convenience and flavor, these enchiladas also bring a sense of comfort and family togetherness to our dinner table. The aroma fills our kitchen as they bake, creating a warm and inviting atmosphere that sets the stage for a relaxing family meal. It's a small moment of connection in our busy lives, and that’s invaluable.
This recipe isn't just a meal; it's a testament to the fact that even amidst a hectic life, we can still create delicious and satisfying food for ourselves and our families. It’s a perfect balance of ease and exquisite taste – something every busy woman can appreciate. So next time you’re short on time but craving a flavorful and hearty dinner, give these Creamy White Sauce Shrimp Enchiladas a try. You won’t be disappointed!
Tips for Success:
- Don't overcook the shrimp! Overcooked shrimp become tough and rubbery. Cook them just until they turn pink.
- Use good quality cheese. The cheese is a star ingredient in this dish, so using a high-quality cheese makes a big difference.
- Adjust the spice level to your liking. Add more or less cayenne pepper depending on your preference.
- Make it ahead! Assemble the enchiladas ahead of time and bake them just before serving. This is a great way to save time on busy weeknights.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turned out for you.
