Tonight’s dinner was shrimp enchiladas. I’ve had the recipe from Annie’s Eats starred in my google reader for quite sometime and needing to find more shrimp and fish recipes for Lent this seemed like the perfect time to make it. As it turns out it had been adapted from My Kitchen Cafe. I ended up adapting from the original recipe as I was looking to make a full batch. These were really yummy and as my title states, finger licking good. Why finger licking good, you ask? Because that’s just what Ed and I did to what was left in the pans after assembly!
adapted from My Kitchen Cafe
1lb shrimp chopped into four pieces- we used 31-40 count
1/2 cup diced orange bell pepper
1/2 cup diced yellow bell pepper
1/2 cup minced onion
4tbsp + 2tbsp butter
1/2 tsp oregano
1/2 tsp salt – I used salted butter and found this a little salty so you might want to cut back just a bit
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup heavy cream
1/2 cup sour cream
3 cups shredded colby jack cheese – the original recipe calls for monterey jack but this was all I had
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes drained
8 8″ flour tortillas
preheat oven to 350 degrees
Melt 4tbsps butter in large saute pan. Add peppers and minced onion and cook till slightly tender. Add oregano, salt, garlic powder, cayenne, black pepper, cream and flour, mix well, and cook til slightly thickened – 2 to 3 mins. Add 1 1/2 cups cheese and sour cream. Mix well and set aside.
In another large saute pan melt the last 2 tbsps of butter. Add the shrimp and chopped onions and cook until shrimp are whitish in color. Add the tomatoes, half of the cheese mixture and blend well.
Place 1/8 of the filling in each tortilla, sprinkle some of the remaining cheese, wrap tightly, and place in a 9×13 baking dish. When completed pour the rest of the cheese sauce on top and then cover with the remaining cheese.
Bake for 30 mins