Shrimp Enchiladas

Store-bought tortillas are fine here. There’s no wrong way to make enchiladas, even with a little help from Goya.

Ingredients

Filling

1 tbsp extra-virgin olive oil

2 garlic cloves, minced

1 onion, diced

1 red bell pepper, chopped

1 jalapeño, seeds removed and minced

1 lb large shrimp, peeled, deveined, and roughly chopped

Kosher salt and freshly ground black pepper, to taste

Cream Sauce

4 tbsp unsalted butter

4 tbsp all-purpose flour

1 1/2 cups whole milk

1/2 cup sour cream

1 (4.5 oz) can green chiles

1 tsp ground cumin

Kosher salt and freshly ground black pepper, to taste

Assembly and Garnish

8 medium flour tortillas

1 1/2 cups Monterey Jack, freshly shredded, divided

Fresh cilantro, roughly chopped, for serving

Preparation

1. Preheat the oven to 400°F. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the onion, bell pepper, and jalapeño and cook, stirring occasionally, until softened, about 7 minutes. Add the shrimp, season with salt and pepper, and cook, stirring occasionally, until the shrimp are pink and just curled, 2–3 minutes. Do not overcook.

2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until fragrant and lightly golden, about 1 minute. Whisk in the milk and sour cream until completely smooth with no lumps. Add the green chiles, cumin, and season with salt and pepper. Simmer, stirring occasionally, until thickened slightly, about 5 minutes.

3. Spread a thin layer of the sauce across the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of the shrimp filling into the center of a tortilla and sprinkle with some of the cheese. Roll tightly and place seam-side down in the dish. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and scatter with the remaining cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Scatter with fresh cilantro and serve immediately.

Notes

Inspired by Delish.