SHRIMP ENCHILADAS WITH WHITE CHEESE SAUCE

Shrimp enchiladas with white cheese sauce image

Provided by Darci Juris

Categories Fish

Time 1h

Number Of Ingredients 22

CHEESE SAUCE
4 Tbsp butter
4 Tbsp flour
1 1/2 c chicken broth
1 c sour cream
2 c monterey jack cheese, grated
1/2 c salsa verde
FILLING
1 1/2 lb raw shrimp, deveined and peeled
2 Tbsp olive oil
1/2 medium red pepper, chopped
1/2 medium onion, chopped
1 c carrots, shredded
3 c fresh spinach leaves
1 tsp chili powder
1 tsp garlic powder
1/2 tsp seasoning salt
1/2 tsp cumin
1/2 tsp table salt
1/2 tsp lemon pepper
1/2 c cilantro, chopped
6 large tortillas, flour

Steps:

1. Preheat oven to 350 degrees.
2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
3. Add flour, while stirring constantly. It will turn into a paste.
4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
6. Add sour cream and salsa verde, stirring to combine. Remove from heat, cover and set aside.
7. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well) Chop shrimp into chunks, and set aside.
8. In a large frying pan, heat oil over medium heat. Saute red pepper, onion and carrots for about 4 minutes. Add spinach and continue to cook until spinach is wilted.
9. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine. Remove from heat.
10. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan. Fill each tortilla with filling, roll up, and place in casserole dish.
11. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
12. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve. Top with fresh chopped cilantro if desired. Enjoy!