Ingredients
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeño, seeds removed and minced
1 lb. shrimp, shells removed, deveined, and chopped
Kosher salt
Freshly ground black pepper
4 tbsp. butter
4 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. sour cream
1 (4.5-oz.) can green chilis
1 tsp. cumin
Kosher salt
Freshly ground black pepper
8 medium flour tortillas
1 1/2 c. shredded Monterey Jack, divided
Freshly chopped cilantro, for garnish
Pico de gallo, for serving
Preparation
Step 1Preheat oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and cook until softened, 7 minutes. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 5 minutes.Step 2In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes. Step 3Assemble enchiladas: Spread a thin layer of sauce into a 9”-x-13” baking pan. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with pico de gallo.
Have you made this yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on October 12, 2020 to include more information about the dish.
