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
POBLANO-SHRIMP ENCHILADAS
Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.
Provided by ruby rodriguez
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PEEL shrimp, and devein, if desired.
- Coarsely chop shrimp, and set aside.
- BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
- Set aside.
- SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
- Remove from skillet, and chop.
- RETURN chopped pepper to skillet.
- Add onion and next 5 ingredients; sauté 4 minutes.
- Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
- Stir in sour cream.
- HEAT tortillas according to package directions.
- Spoon shrimp mixture evenly down center of each tortilla, and roll up.
- Arrange, seam side down, in prepared pan.
- Top with sauce, and sprinkle with cheese.
- Cover and chill up to 1 day ahead.
- BAKE at 350° for 25 minutes or until thoroughly heated.
SHRIMP ENCHILADAS
Make and share this Shrimp Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Weeknight
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
- Peel shrimp and devein; coarsely chop shrimp, and set aside.
- Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
- Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
- Reserve remaining mixture; keep warm.
- Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
- Heat tortillas according to package directions.
- Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
- Roll up tortillas, and place, seam side down, in baking dish.
- Pour remaining soup mixture over enchiladas; top with remaining cheese.
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 765, Fat 40.6, SaturatedFat 21.8, Cholesterol 269.8, Sodium 2029.9, Carbohydrate 54.4, Fiber 4.1, Sugar 6.4, Protein 45.4
GOURMET SHRIMP ENCHILADAS
This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.
Provided by Jekase
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Filling:
- Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- Sauce:.
- Heat half and half with cream cheese until melted and smooth (I use the microwave).
- In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
- To assemble:.
- Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.
VINCENT'S SHRIMP ENCHILADAS
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
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.
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