Real Recipes From Real Home Cooks ®

shrimp enchiladas con queso

Recipe by
Lynette !
Gulf Breeze, FL

Mexican food from the coast!

yield 12 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For shrimp enchiladas con queso

  • 1 lb
    medium size fresh shrimp
  • 1/2 c
    sweet red pepper
  • 1/2 c
    minced onion
  • 1
    anaheim pepper, seeded and diced
  • 1
    jalapeno pepper, seeded and minced
  • 1 clove
    garlic, minced
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
  • 1/8 tsp
  • 1/8 tsp
    ground red pepper
  • 1/4 c
    butter, melted
  • 1 c
    half and half
  • 3 c
    monterey jack cheese, divided
  • 1/2 c
    sour cream
  • 1 c
    green onions, chopped, divided
  • 1/4 c
    butter, melted
  • 2 md
    tomatoes, peeled, seeded, and chopped, divided
  • 12
    flour tortillas (8 inch)

How To Make shrimp enchiladas con queso

  • 1
    Peel and devein the shrimp. Set aside and keep cold.
  • 2
    Saute the sweet red pepper and the next 8 ingredients in 1/4 cup butter in a large saucepan over medium heat until tender. Add the half and half; bring to a boil. Reduce the heat, and simmer, uncovered, for 3 minutes. Add 1 cup of the cheese, stirring until the cheese melts. Remove from the heat, stir in the sour cream. Set aside.
  • 3
    Saute the reserved shrimp and 1/2 cup green onions in 1/4 cup butter in a large skillet over medium heat until the shrimp turn pink and the green onions are tender. Stir in half of the chopped tomato and half of the reserved cheese sauce. Remove from heat.
  • 4
    Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll up the tortillas tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
  • 5
    Pour the remaining cheese sauce over the tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Sprinkle with the remaining 2 cups of cheese, 1/2 cup green onions, and remaining chopped tomatoes. Enjoy!