El Chaya Shrimp Enchiladas Recipes
CREAMY SHRIMP ENCHILADAS
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
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
OVER-THE-BORDER SHRIMP ENCHILADAS
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
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.
EL CHAYA SHRIMP ENCHILADAS
Delicious recipe from the famous El Chaya restaurant in West Hollywood, CA. Printed in the LA Times food section. Perfect for summer dining and entertaining.
Provided by Sauce Lover
Categories < 60 Mins
Time 50m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in skillet over medium-high heat. Add and saute onion until barely tender. Stir in shrimp and cook just until they turn pink. Remove from heat and add diced tomatoes.
- In blender or food processor, combine cilantro, jalapenos, shallots and garlic. Whir into a pasty sauce. Add 1 tablespoon of water if needed so ingredients will blend. Set aside.
- Combine heavy cream and 1 cup shredded Jack cheese in saucepan and place over low heat. Heat just until cheese melts. Set aside.
- Evenly spread sprimp mixture on each tortilla with small amount of remaining jack cheese and roll into enchiladas. In baking dish spread 1/2 cilantro sauce on bottom to cover. Line with rolled tortillas and pour over remaining cilantro sauce. Bake at 350 degrees about 10 minutes to heat through. Pour cheese sauce over tortillas and bake about 5 minutes longer, then broil until lightly browned.
Nutrition Facts : Calories 520, Fat 28.3, SaturatedFat 12.4, Cholesterol 134.9, Sodium 735, Carbohydrate 40.3, Fiber 3.3, Sugar 5.2, Protein 26.4
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