shrimp enchilads with sour cream sauce
(2 ratings)
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My family loves when I make these. You can alter the sauce to your taste by adding more cream cheese or sour cream if you perfer.
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(2 ratings)
yield
6 -8
prep time
30 Min
cook time
20 Min
Ingredients For shrimp enchilads with sour cream sauce
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1 lbs medium cooked shrimp
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8 c chicken broth reserving 1/2 c
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2- 8 oz pkgs cream cheese
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16 oz sour cream
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3 tbs flour
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garlic powder to taste
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diced bell pepper (optional)
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diced red onion( optional)
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corn tortillas about 15-20
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monterey jack cheese
How To Make shrimp enchilads with sour cream sauce
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1Preheat oven to 400 degrees. Add chicken broth to dutch oven and allow to heat. Add cream cheese and sour cream on medium heat, stiring constantly so it will not burn.Once cream cheese has melted, about 5-10 minutes, season with garlic powder to taste. Set aside.
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2Mix flour and reserved chicken broth and add to sour cream mixture to thicken
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3Lightly cook shrimp. Season with garlic powder.Set aside.
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4Lightly warm tortillas so they will be soft and allow easier folding. Keep coved so they stay warm.
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5In a 9x13 baking dish begin to assemble enchiladas. Place tortilla in dish a fill with shrimp and if you desire the onions and bell pepper and roll. Keep going until dish is filled with the enchladas.
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6Once all the enchiladas are rolled pour cream cheese sauce over the enchiladas and top with monterey jack cheese.
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7Place in preheated 400 degree oven and cook 15-20 minuted or until cheese has melted.
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8Once you remove enchiladas from oven allow to cool 10 minutes to set. Serve with avacado slices and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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