Creamy Cajun Shrimp Enchiladas Recipes

CREAMY SHRIMP ENCHILADAS

Creamy Shrimp Enchiladas image

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18

Ingredients

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

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.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

CREAMY CAJUN SHRIMP ENCHILADAS RECIPE - (4.5/5)

Creamy Cajun Shrimp Enchiladas Recipe - (4.5/5) image

Provided by mjohnmeyer

Number Of Ingredients 8

Ingredients

1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 lbs raw medium shrimp, peeled and deveined
2 tablespoons Cajun or Creole seasoning (or more, to taste)
1 cup heavy whipping cream
2 tablespoons cornstarch mixed with 1 tablespoon cold water
8 large flour tortillas

Steps:

1. Heat oven to 325. 2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes. 3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat. 4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top. 5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro. navywifecook.com

OVER-THE-BORDER SHRIMP ENCHILADAS

Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP AND CRAB ENCHILADAS

Shrimp and Crab Enchiladas image

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Provided by CHRISTYJ

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 7

Ingredients

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

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