Creamy Shrimp Enchiladas
INGREDIENTS
* 1 pound medium shrimp, peeled and deveined
* 2 tablespoons avocado oil
* Salt and pepper
* 1 onion, diced
* 1 bell pepper
* 1/4 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/2 onion powder
* 1/2 teaspoon cayenne pepper
* 12 6-inch corn tortillas, warmed
* 2 cups shredded Monterey Jack cheese
FOR THE JALAPEÑO CREAM SAUCE
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 ½ cups chicken broth
* ¾ cup sour cream
* 2 jalapeños, seeded and minced
* 2 cloves garlic minced
* salt and pepper
* ¼ cup chopped fresh cilantro leaves
INSTRUCTIONS
* Preheat oven to 350 degrees F.
* Add minced onion and bell peppers to pan with avocado oil and sauté for 5 minutes.
* To the same pan, add shrimp that has been chopped into big pieces with 2 tablespoons on avocado oil.
* Cook for 8-10 minutes until shrimp cooked. Removed from pan and set aside.
* To make the sauce, sauté jalapeños for 5 minutes. Then add minced garlic. Melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, about 1-2 minutes. Stir in sour cream. Simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
* Heat tortillas on a flat top or pan before assembling enchiladas. To assemble the enchiladas, lay tortilla on a flat surface and shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
* Pour the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
* Serve immediately with garnished with cilantro.
Seafood Enchiladas
Seafood Enchiladas
Ingredients
Seafood filling:
1 tbsp butter
1/2 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
12 oz. bag of frozen medium size shrimped, cooked
2 (8 oz.) packages of imitation crab meat
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
Sauce:
3 tbsp butter
3 tbsp flour
1/2 cup white wine
3 cups milk
8 oz. block Monterey Jack cheese, shredded
2 chicken bouillon cubes
10 to 12 flour tortillas
Instructions
In a large skillet cook onions, peppers, and garlic in butter until tender. Add shrimp, crab, and seasonings. Remove mixture with a slotted spoon to drain off excess liquid, and place in a bowl.
In same skillet add additional butter and flour. Then pour in wine, milk, bouillon cubes, salt, and pepper, stirring constantly until smooth and creamy. Gradually add shredded cheese, Place about 1 cup of sauce in the bottom of a 9x13 baking dish. Take some of the seafood mixture and fill each tortilla, rolling and placing, seam side down in baking dish. Pour remaining sauce over top. Cover and bake in a 350 degree oven for 40 to 45 minutes.
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SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
FULL Recipe:
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Best Crab Enchiladas | SAM THE COOKING GUY
I'm a big fan of crab and find anything made with it to be pretty darn delicious - and this recipe is no exception. With just a few ingredients you'll be an enchi king or queen in no time.
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Creamy Seafood Enchiladas Recipe
Welcome to Donielle Deoundra's Kitchen!
Today's recipe is my seafood enchiladas!
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How to Make Shrimp Enchiladas!
These Shrimp Enchiladas are filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce. It’s the perfect quick, easy weeknight meal if you love shrimp and Tex-Mex!
RECIPE HERE --