Ingredients
• 1 lb (450g) peeled and deveined shrimp, tails removed
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup (240ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 8 large flour tortillas
• 2 cups (200g) shredded Mexican-blend cheese
Instructions
- Sauté the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes, or until the shrimp are pink and opaque. Transfer the shrimp to a plate and set aside.
- Make the Creamy Sauce: In the same skillet, sauté the onion for 3-4 minutes, or until translucent. Add the garlic and cook for an additional minute, being careful not to burn the garlic. Sprinkle in the all-purpose flour and stir to coat the onions and garlic. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Stir in the heavy cream, cumin, paprika, and chili powder. Season with salt and black pepper to taste. Bring the sauce to a simmer and let it thicken, about 5 minutes.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce in the bottom of a 9×13-inch baking dish. Spoon a portion of the shrimp into the center of each tortilla, then roll them up tightly. Place the filled enchiladas seam-side down in the prepared baking dish. Pour the remaining creamy sauce over the top, then sprinkle with the shredded cheese.
- Bake to Perfection: Cover the baking dish with foil and bake for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Remove the foil for the last 5 minutes of baking to allow the cheese to lightly brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: 30-Minute Creamy Shrimp Enchiladas Recipe