Inspiration: Delish
I guess this technically counts as White Guy Kitchen, but I did use store-bought tortillas. All I know is there's no wrong way to make enchiladas, even with a little help from Goya.
Ingredients
Filling
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
Cream Sauce
4 tbsp butter
4 tbsp all-purpose flour
1 1/2 cup milk
1/2 cup Greek yogurt
1 (4.5 oz) can green chilis
1 tsp cumin
Kosher salt
Freshly ground black pepper
Assembly and garnish
8 medium flour tortillas
1 1/2 cup shredded Monterey Jack, divided
Freshly chopped cilantro, for garnish
Preparation
Preheat 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.
In 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.
Assemble enchiladas: Spread a thin layer of sauce into a 9”x13” 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.
Comments