Let’s Make the BEST Shrimp Enchiladas EVER.
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- čas přidán 29. 08. 2024
- Guaranteed, restaurant-level Shrimp Enchiladas are not as complicated as you think they are. It’s true that there are several elements at play here, but one of them is store-bought tortillas, so let’s not let our assumptions get the better of us. This whole thing comes together with just a few simple steps, and we will be there, holding your hand, every step of the way.
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Now let’s talk about the experience that is biting into a Shrimp Enchilada. The savory and flavor-packed filling consists of homemade sauce, succulent shrimp, and Monterey Jack cheese. It’s all wrapped up in warm corn tortillas, which are then topped with more of that delicious sauce and freshly grated cheese. The flavors and textures meld together in a perfect harmony that is guaranteed to be a delight to your tastebuds.
How to make Shrimp Enchiladas:
Start off by preheating your oven to 350° and greasing a 13x9 inch baking dish, then we will move on to the sauce.
For the sauce, you’ll first add 2 tablespoons of oil to a large pan and bring it to temperature over medium heat. Once warmed, add in your onion and jalapeños and allow that to cook down for about 10 minutes, stirring often.
Once the veggies are softened you can add in the garlic and allow it to cook for about 1 minute more before transferring the whole mixture over to the food processor. Before you hit that start button, throw in your fresh cilantro as well. Then, make sure the lid is secure, remove the feed tube, and cover the opening with a towel to ensure nobody gets splattered. Blend it into a smooth purée and set aside for the time being.
Bring your pan back to the stovetop and heat the remaining oil over medium-high heat. Sprinkle the flour into the hot oil and whisk for about 2 minutes, then you can begin adding the half and half in big splashes, whisking all the while.
At this point, add the salt and paprika and bring the mixture to a boil. Adjust the heat as needed to keep the mixture at a simmer for about 5 minutes, or until thickened, stirring often.
Once thickened, stir in your puréed mixture and set aside.
Bring a large pot of water to a boil and add your shrimp right in. Cook for about 2 minutes, or until the shrimp are cooked through. Using a slotted spoon, transfer the shrimp from the pot to a work surface and allow them to cool a bit before dicing them up into bite-sized pieces.
In a small mixing bowl, combine the shrimp, ¾ cup of sauce, and about 1 ½ cups of freshly grated cheese.
Warm the tortillas in the microwave, four at a time, wrapping them in damp paper towels beforehand, to keep them pliable.
Add a little of the sauce to the bottom of the baking dish and then you can begin rolling up those enchiladas.
Scoop about 3 tablespoons worth of the filling into each tortilla, roll them up nice and tight, and place them in the baking dish, being sure to put the seam side on the bottom. Pour the remaining sauce over the top of the tortillas and sprinkle with the leftover cheese.
Bake your enchiladas for about 25 minutes, or until the sauce begins to bubble and the cheese is nice and melted. Enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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That looks delicious.
Why thank you!
Savory? No hot? 10 JALEPENOS? Sounds really hot but the rest of the enchilada sauce sounds delicious so I will just change the Jalepeno portion to one with the onions and green pepper. I like the creamy idea of the sauce just not a lot of heat.
Well, removing the seeds from the jalapeños cuts down on the heat considerably, but definitely make an adjustment if you're concerned about it!
So far, I finished the filling and added crab. It is amazing and my husband is happy.
Woohoo! Way to go, you!
looks great!!!
FYI, Jumbo shrimp are 8 to 10 per Lb. 20 to 25 shrimp per Lb. are medium size.
Love this sauce recipe!!! Wonder if we'll miss the flavor added by frying the tortillas b4 filling, though?
I honestly think it will even taste bettter
We don't miss it at all, but do whatever floats your boat!
WOW
That's what I like to hear!
I’m making them for dinner & im so excited
I made this:)) These shrimp enchiladas were fantastic! The sauce is delicious and just right amount for a dozen enchiladas... Next time tho, rather than adding 3/4 cup to the mixture, im going to dip each tort into the sauce, then pour the rest over all... the sauce is seriously good.. I served with side salad, and a flan for dessert.
It was a huge success.
Just want to mention, when i made the first time, i had a little sauce left over as i made only 8. I put the remaining sauce in fridge to see how it holds up.. Next day it was perfect. No separation.. this tells me the sauce most likely can be made a day ahead if necessary.❤😊
Love to hear this! Thank you so much for letting me know!
Is it okay to make sauce ahead of time? How many days ahead would work?
Hmmm... That is an excellent question but unfortunately we have not tested this recipe in that way so I can't speak to how well that would work. Sorry!