Spicy Creamy Shrimp Enchiladas

• Seafood

  • 12 oz Shrimp, large

• Produce

  • 1/4 tsp Chipotle chili, powder
  • 2 Garlic cloves
  • 2 Jalapenos, large
  • 2 Tomatoes "on a vine, medium
  • 1 Yellow onion, small

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 4 Tortillas, medium

• Dairy

  • 1 1/2 cups Heavy cream
  • 5 oz Monterrey jack cheese, grated
  • 1/2 cup Sour cream

Found on willcookforsmiles.com

Description

Ingredients

• 12 oz large shrimp
• 1 small yellow onion
• 2 large jalapenos, seeded
• 2 medium tomatoes on a vine
• 1-2 Tbsp vegetable oil for cooking
• 1½ cups heavy cream
• ½ cup sour cream
• 2 garlic cloves
• ¼ tsp cayenne pepper
• ¼ tsp chipotle chili powder
• ¼ tsp cumin
• Salt
• 4 medium tortillas (flour tortillas recommended)
• About 5 oz Monterrey Jack cheese, grated

Directions

• Preheat oven to 350 and grease a 9-inch baking dish.
• Preheat oil in a large cooking pan over medium heat.
• Slice onions and seeded jalapenos thinly and dice tomatoes.
• Saute veggies with some salt until softened.
• Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
• Add shrimp and cook, still over medium heat, until shrimp is almost done.
• Add some cheese in the center of each tortilla.
• Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
• Pour sauce over enchiladas and spread remaining cheese on top.
• Bake for 15-18 minutes.
• Serve right away.