Spicy Creamy Shrimp Enchiladas

 

This is the kind of dish that feels fancy but is surprisingly easy to make. The shrimp cooks quickly with the vegetables, then gets folded into this amazing spicy cream sauce that's rich without being too heavy. Wrapped in tortillas with melted Monterey Jack cheese, it's the perfect special occasion dinner or week night dinner that everyone will love.

Ingredients:

16 oz large raw shrimp, rough chop

1 small yellow onion, chopped

1 jalapeno, seeded and chopped

2 medium sized tomatoes,  diced

1-2 T olive oil

1 1/2 cups heavy cream

1/2 cup sour cream

2 garlic cloves, pressed

1/4 t cayenne pepper

1/4 t chipotle chili powder

1/2 t cumin

Salt

Tortillas - flour

Shredded Monterrey Jack cheese (cheddar works as well or a mixture)

 

Directions:

Preheat oven to 350. Grease a 9 inch baking dish.

Preheat oil in a large skillet, add onions, jalapenos and tomatoes and saute with some salt until soft.

Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the sauteed vegetables. Stir well. 

Add shrimp and cook over medium heat, until shrimp is almost done. 

Add some cheese in the center of each tortilla and using a slotted spoon scoop out some shrimp/veggie mixture (Draining most of the sauce) into the tortilla and roll with the seam side down.

Repeat.  Pour sauce over the enchiladas and spread remaining cheese on top.

Bake 15-18 minutes. Serve with black beans and yellow rice.