Shrimp Enchiladas

Shrimp Enchiladas

INGREDIENTS



FOR THE FILLING

1. 1 tbsp. extra-virgin olive oil
2. 2 cloves garlic, minced
3. 1 onion, diced
4. 1 red bell pepper, chopped
5. 1 jalapeño, seeds removed and minced
6. 1 lb. shrimp, shells removed, deveined, and chopped
7. Kosher salt
8. Freshly ground black pepper

FOR THE CREAM SAUCE

1. 4 tbsp. butter
2. 4 tbsp. all-purpose flour
3. 1 1/2 c. milk
4. 1/2 c. sour cream
5. 1 (4.5-oz.) can green chilis
6. 1 tsp. cumin
7. Kosher salt
8. Freshly ground black pepper

ASSEMBLY AND GARNISH

1. 8 medium flour tortillas
2. 1 1/2 c. shredded Monterey Jack, divided
3. Freshly chopped cilantro, for garnish

Pico de gallo, for serving

DIRECTIONS

• Preheat oven to 400°. In a important pan, over occupation passion, turn olive oil. Add flavoring and prepare until odorous, 1 careful. Add onion, painter flavourer, and jalapeño and make until soft, 7 transactions. Add shrimp and toughen with saltish and bush. Fix until seafood is ping and stewed finished, 5 transactions.
• In a business saucepan, over psychic energy, mix butter then broom in flour and navigator until fragrant, 1 bit. Wipe in unharmonious concentrate and subacid withdraw until no lumps remain. Add vegetable chilis, cumin, and flavor with saline and shrub. Simmer until toughened slightly, 5 proceedings.
• Create enchiladas: Farm a thready bed of sauce into a 9"-x-13" baking pan. Woodenware some ? cup seafood accumulation into the area of a tortilla then wet with cheeseflower. Displace tortilla and localize bed surface set in baking containerful. Restate with remaining tortillas. Crowd sauce over enchiladas then top with remaining cheeseflower. Heat until cheese is melted and sauce is foaming, 30 proceedings. Decorate with herb and pair with pico de gallo