Shrimp Enchiladas With Goat Cheese And Chipotle Cream Recipes

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SHRIMP ENCHILADAS WITH GOAT CHEESE AND CHIPOTLE CREAM



Shrimp Enchiladas With Goat Cheese and Chipotle Cream image

Make and share this Shrimp Enchiladas With Goat Cheese and Chipotle Cream recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup diced leek, white and light green parts (thoroughly washed)
1/2 cup heavy cream
4 ounces mild goat cheese
salt & freshly ground black pepper, to taste
1 teaspoon olive oil
12 shrimp, peeled and deveined (26 to 30 per pound)
2 chipotle chiles in adobo
1 cup heavy cream
4 flour tortillas, 8 inches in diameter

Steps:

  • Fill a saucepan halfway with water and bring to a boil over high heat.
  • Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
  • Wipe the pan dry and return the leeks to the pan.
  • Add cream, goat cheese, salt and pepper.
  • Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
  • Set aside.
  • In a skillet heat the olive oil over medium-high heat. When hot, add the shrimp and sauté until they just turn pink, 1 to 2 minutes.
  • When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
  • For the chipotle cream: In a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).
  • Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
  • To assemble: Preheat oven to 350°F.
  • Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
  • Place 4 shrimp pieces on top and roll up into a cylinder.
  • Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
  • Heat in the oven until warmed through, 10 to 15 minutes.
  • Remove from the oven and, with a spatula, place 1 enchilada on each plate.
  • Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.

Nutrition Facts : Calories 547.3, Fat 45.3, SaturatedFat 27.2, Cholesterol 172, Sodium 401.8, Carbohydrate 21.9, Fiber 1.3, Sugar 2.3, Protein 14.4

GOAT CHEESE ENCHILADAS



Goat Cheese Enchiladas image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.
  • 3 ancho chiles
  • 3 tablespoons vegetable oil
  • 1 large red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 cup dry white wine
  • 2 (16-ounce) cans plum tomatoes, pureed
  • 3 cups homemade chicken or vegetable stock
  • 1 to 2 tablespoons honey
  • Salt and freshly ground black pepper
  • Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
  • Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
  • 1 1/4 pounds goat cheese
  • 3 cloves garlic, coarsely chopped
  • 1/4 cup freshly grated cotija cheese
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped cilantro leaves
  • Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.

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

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

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

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.

VINCENT'S SHRIMP ENCHILADAS



Vincent's Shrimp Enchiladas image

Seafood enchiladas with a chipotle cream sauce. This recipe comes from Vincent's on Camelback Restaurant. Corn Tortillas can be used instead of flour and heavy cream can be used instead of half and half.I've made a few changes and am posting for ZWT5.

Provided by BakinBaby

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup onion (chopped)
2 tablespoons oil
4 ounces chevre cheese (goat cheese)
1/2 cup half-and-half
salt and pepper
1 teaspoon olive oil
12 shrimp (peeled-deveined-cut in 1/3s)
4 flour tortillas (8-inch size)
1 cup half-and-half
1 1/2 tablespoons chipotle chiles in adobo
1 avocado (peeled and sliced-optional)
1/4 cup cilantro (chopped-optional)

Steps:

  • Saute onion in oil until translucent.
  • Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
  • Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
  • Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
  • Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.

CHEESY SHRIMP ENCHILADA BAKE



Cheesy Shrimp Enchilada Bake image

Provided by Wendy Giman

Categories     Tomato     Bake     Dinner     Cheddar     Shrimp     Broccoli     Bell Pepper     Healthy     Tortillas     Self

Yield Makes 2 servings

Number Of Ingredients 10

Sauce:
1 can (14.5 ounces) diced tomatoes
1/2 cup Onion and Garlic Mix
4 chipotle chiles, finely diced
1/4 teaspoon salt
Enchiladas:
3 corn tortillas, halved
3/4 cup Broccoli and Red Bell Pepper Mix
1 cup Lime Shrimp
1 cup 75% shredded fat-free cheddar (4 ounces)

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.

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