Creamy Cajun Shrimp Enchiladas
This creamy shrimp sauce in these creamy Cajun shrimp enchiladas is also delicious served on pasta or steamed rice. As with many spice recipes, the flavors deepen the more time they have to mix with the other ingredients
Ingredients
- 2 garlic cloves
- 1 small yellow onion
- 1-2 Tbsp vegetable oil for cooking
- 2 large jalapenos seeded
- 1/2 cup sour cream
- 1/4 tsp chipotle chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 medium tomatoes "on a vine'
- Salt
- 1 1/2 cups heavy cream
- 5 oz Monterrey Jack cheese grated
- 12 oz large shrimp
- 4 medium tortillas flour tortillas recommended
Instructions
First, preheat the oven to 350 and grease a 9 inch baking dish.
Then, preheat the oil in a large saucepan over medium heat.
Thinly slice the onions and jalapeño peppers and dice the tomatoes.
Saute vegetables with salt until softened.
Whip the heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add to the pan with the vegetables. Mix well.
Add the shrimp and cook, still over medium heat, until the shrimp is almost cooked.
Add cheese to the center of each tortilla.
Using a slotted spoon, remove about a quarter of the shrimp / vegetable mixture, draining most of the sauce, into the tortilla. Roll up the tortilla and place it in the baking dish, sew. Repeat with the remaining tortillas, shrimp and vegetables.
Pour the sauce over the enchiladas and spread the rest of the cheese on top.
Bake for 15 to 18 minutes.
Happy Cooking Time.
