Creamy Shrimp Enchiladas with Zesty Vegetable Medley
Elevate your dining experience with these delicious Creamy Shrimp Enchiladas filled with a vibrant medley of shrimp and fresh vegetables, all wrapped in warm corn tortillas. Each enchilada is generously topped with a velvety cream sauce infused with zesty green enchilada sauce and rich cheese, creating a delightful contrast of flavors. Perfect for an untraditional Easter dinner, this dish offers a beautiful presentation and is rich enough to stand alone, minimizing the need for numerous side dishes. Served alongside a crisp Caesar salad, flavorful Spanish rice, and hearty black beans, this recipe guarantees a festive and satisfying meal for family and friends. With approximately one dozen enchiladas, it's an ideal crowd-pleaser!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
vegetable oil
2 tablespoons (for sautéing)
fresh shrimp
1 lb (cleaned, deveined, and sliced in half vertically)
corn tortillas
12 (regular size)
red pepper
1 (chopped)
green onions
2 (thinly sliced)
jalapeño pepper
1 large (seeded and diced)
corn
1 cup (fresh or frozen)
garlic
1 tablespoon (chopped)
lime
1 (juice only)
green enchilada sauce
10 ounces (such as La Victoria or other brand)
salsa verde
12 ounces (such as Trader Joe's or other brand)
Colby-Monterey Jack cheese
1 cup (grated)
black olives
4 ounces (sliced)
vegetable oil
1/2 cup (for frying tortillas)
butter
1/3 cup (for cream sauce)
all-purpose flour
1/3 cup (for thickening cream sauce)
half-and-half cream
2 cups (for cream sauce)
Colby-Monterey Jack cheese
1 cup (grated, for cream sauce)
Instructions
1
1. In a medium skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chopped red pepper, green onions, jalapeño, corn, and garlic. Sauté for about 3 minutes until the vegetables are tender.
2
2. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Remove from heat, then stir in lime juice. Set the mixture aside.
3
3. In an 8-inch skillet, heat 1/2 cup of vegetable oil over medium heat. Fry the corn tortillas for approximately 30 seconds on each side until golden and pliable. Drain on paper towels and stack them to keep warm.
4
4. In a shallow bowl, mix the jar of Salsa Verde with the can of green enchilada sauce.
5
5. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Spread 1/4 cup of the salsa and enchilada sauce mixture on the bottom of a 9x13 casserole dish to coat it evenly.
6
6. Take a tortilla, coat it with the sauce mixture, then place it seam-side down in the dish. Spoon 2 tablespoons of the shrimp and vegetable filling and 1 tablespoon of grated cheese into each tortilla. Roll them up and place seam-side down in the casserole dish. Repeat this process until all tortillas are filled and arranged in a single layer.
7
7. Cover the enchiladas with foil and bake in the preheated oven for about 15 minutes.
8
8. Meanwhile, prepare the cream sauce. In a saucepan over medium heat, melt 1/3 cup of butter. Once melted, whisk in 1/3 cup of flour, stirring until the mixture bubbles and thickens slightly, about 1-2 minutes.
9
9. Gradually whisk in 2 cups of half-and-half cream. Once the mixture comes to a gentle boil and thickens, remove it from heat. Stir in the remaining grated cheese and the leftover green sauce until melted and combined.
10
10. Remove the enchiladas from the oven, uncover them, and pour the cream sauce evenly over the top. Optionally, sprinkle additional grated cheese and sliced olives on top.
11
11. Return the casserole dish to the oven, uncovered, and bake for another 15-20 minutes or until the enchiladas are hot and bubbling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Shrimp Enchiladas?
Creamy Shrimp Enchiladas are corn tortillas filled with a medley of shrimp and fresh vegetables, topped with a velvety cream sauce made from green enchilada sauce and rich cheese.
What vegetables are included in the zesty vegetable medley?
The filling includes chopped red pepper, green onions, seeded and diced jalapeño, and corn.
How should the shrimp be prepared for this recipe?
The fresh shrimp should be cleaned, deveined, and sliced in half vertically before cooking.
What kind of tortillas are best for these enchiladas?
The recipe calls for 12 regular-sized corn tortillas.
Why do the corn tortillas need to be fried briefly?
Frying the tortillas for approximately 30 seconds on each side in vegetable oil makes them golden and pliable for rolling.
What sauces are used to create the base mixture?
A jar of Salsa Verde is mixed with a can of green enchilada sauce.
What temperature should the oven be preheated to?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
How much filling goes into each tortilla?
Each tortilla should be filled with 2 tablespoons of the shrimp and vegetable mixture and 1 tablespoon of grated cheese.
What is the initial baking time for the enchiladas?
The enchiladas are first covered with foil and baked for 15 minutes.
How do you make the roux for the cream sauce?
Melt 1/3 cup of butter in a saucepan and whisk in 1/3 cup of flour until the mixture bubbles and thickens slightly.
What type of cream is used for the velvety sauce?
The recipe uses 2 cups of half-and-half cream.
What kind of cheese is recommended for this recipe?
The recipe specifies using grated Colby-Monterey Jack cheese.
When is the cream sauce added to the dish?
The cream sauce is poured evenly over the enchiladas after they have completed their initial 15-minute bake.
What are the optional toppings mentioned?
You can optionally sprinkle additional grated cheese and sliced black olives on top before the final bake.
What is the total final baking time?
After adding the cream sauce, the dish is baked uncovered for another 15-20 minutes until hot and bubbling.
How many servings does this recipe provide?
The recipe yields approximately one dozen (12) enchiladas, making it an ideal crowd-pleaser.
What side dishes pair well with these shrimp enchiladas?
Suggested sides include a crisp Caesar salad, flavorful Spanish rice, and hearty black beans.
Can I use frozen corn for this recipe?
Yes, you can use either fresh or frozen corn for the vegetable medley.
How long should the shrimp be cooked in the skillet?
The shrimp should be cooked for about 2-3 minutes until they turn pink.
Is this recipe suitable for holiday dinners?
Yes, it is described as a perfect dish for an untraditional Easter dinner due to its beautiful presentation and richness.
How much garlic is used in the filling?
The recipe calls for 1 tablespoon of chopped garlic.
What should be done with the lime?
The juice of one lime should be stirred into the shrimp and vegetable mixture after it has been removed from the heat.
What size casserole dish should I use?
A 9x13 casserole dish is recommended for arranging the enchiladas.
How do you prepare the jalapeño?
One large jalapeño should be seeded and diced before being sautéed with the other vegetables.
How do you prevent the enchiladas from sticking to the dish?
Spread 1/4 cup of the salsa and enchilada sauce mixture on the bottom of the casserole dish before adding the rolled tortillas.
Which way should the tortillas face in the pan?
The tortillas should be placed seam-side down in the casserole dish.
Is the cream sauce mixed with any other ingredients?
Yes, once the cream and roux mixture thickens, you stir in the remaining grated cheese and any leftover green sauce mixture.
How long do the vegetables need to sauté?
The vegetables should be sautéed in vegetable oil for about 3 minutes until tender.
What brands of sauce are suggested?
The recipe suggests La Victoria for the green enchilada sauce and Trader Joe's for the Salsa Verde, though other brands work as well.
What provides the fat for the cream sauce base?
The cream sauce starts with melting 1/3 cup of butter.