Cheesy Shrimp Enchilada Bake Recipes

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

CHEESY SHRIMP ENCHILADA BAKE

Steps:

• Heat oven to 375°F.
• Sauce:
• Combine all sauce ingredients in a bowl.
• Enchiladas:
• Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.
• To reheat:
• Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.

EASY BEEFY CHEESY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350degrees F.
• For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
• For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
• To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

SHRIMP ENCHILADA (CASSEROLE)

Steps:

• Heat oven to 425, spray oil in 9x13in pan.
• In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.).
• while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas.
• spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas.
• top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
• after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!