Tender Gulf shrimp wrapped in soft tortillas and smothered in creamy Monterey Jack sauce create rich, comforting enchiladas bursting with smoky, savory Southwestern flavor.

Serves: 4

Ingredients

  • 1 lb medium Wild Caught Texas Shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely chopped
  • 1/4 cup green chilies, chopped
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded Monterey Jack cheese
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro (optional, for garnish)
  • 1/4 tsp chili powder (for garnish, optional)
  • 8 flour tortillas

Preparation

  • Preheat oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Add garlic and onions; sauté until fragrant, about 2-3 min-utes.
  • Add shrimp to the skillet and cook until pink and opaque, about 4-5 minutes. Stir in green chilies, cumin, paprika, salt, and pepper. Remove from heat.
  • Fill each tortilla with shrimp mixture and a sprinkle of cheese. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
  • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a simmer until thickened.
  • Remove from heat and stir in sour cream until smooth. Pour sauce evenly over the enchiladas.
  • Top with remaining cheese and bake uncovered for 20-25 minutes, until bubbly and golden.
  • Garnish with chopped cilantro and chili powder if desired. Serve hot.