I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.
My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. 🙂
Shrimp Enchiladas (from here)
- 1 small onion, diced
- 1 cup corn
- 2 cloves garlic, minced
- coarse salt and fresh black pepper
- 1 pound raw medium-sized shrimp, cleaned, tails off
- 1 teaspoon Mexican oregano, crushed between fingers
- 1 avocado, diced
- 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
- 7-8 (8-inch) corn tortillas or about 10 (6-inch)
- Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 + 1/2 cups Chicken Broth
- 1 small can green chiles w/ juices
- 1 + 1/2 cups Sour Cream
- fresh chopped cilantro or parsley, for serving
- sour cream, for serving
In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat. Preheat oven to 400 degrees F. Grease a 9×13 baking pan. Mix about 1/2 cup of the sauce into the shrimp mixture. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over. Garnish with fresh chopped herbs and serve with sour cream.
