Creamy Shrimp Cheese Enchiladas (Print-Friendly Version)

Tender shrimp and chilies are rolled in tortillas, smothered with cheese sauce, and oven-baked for pure comfort.

# What You’ll Need to Make This:

→ Cream Sauce

01 - 45 grams unsalted butter
02 - 24 grams plain flour
03 - 480 millilitres chicken stock
04 - 240 millilitres sour cream
05 - 200 grams canned diced green chiles (Ortega or similar, drained)
06 - 100 grams Monterey Jack cheese, shredded

→ Filling

07 - 28 grams unsalted butter
08 - 150 grams yellow onion, finely chopped
09 - 1 medium jalapeño, seeded and finely chopped
10 - 4 cloves garlic, minced
11 - 225 grams mushrooms, sliced
12 - 454 grams raw shrimp, peeled, deveined, cut into 2 cm pieces
13 - 5 grams salt
14 - 2.5 grams black pepper
15 - 2.5 grams ground cumin
16 - 2.5 grams chili powder
17 - 15 grams fresh cilantro, chopped

→ Assembly

18 - 8 flour tortillas, 20 cm diameter
19 - 150 grams Monterey Jack cheese, shredded

→ Garnish

20 - Fresh cilantro, roughly chopped

# How to Prepare:

01 - Preheat the oven to 177°C. Grease a 23x33 cm baking dish with nonstick spray and set aside.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until combined. Remove from heat, gradually whisk in chicken stock, then return to heat. Stir constantly until mixture comes to a boil, thickens, and becomes bubbly. Remove from heat and allow sauce to cool for 3-5 minutes, ensuring it is not too hot. Whisk in sour cream, diced green chiles, and 100 grams shredded Monterey Jack until sauce is smooth and homogeneous. Reserve sauce.
03 - Melt butter in a large skillet over medium heat. Add onion, jalapeño, and garlic; sauté for approximately 2 minutes until slightly softened. Add mushrooms and continue to cook for 5-8 minutes until tender. Incorporate shrimp and sauté for 2-3 minutes, just until they turn pink. Remove from heat and stir in salt, pepper, cumin, chili powder, and fresh cilantro. Mix in 1 cup (approximately 240 ml) of the prepared cream sauce.
04 - Lay out a tortilla on a clean surface. Spoon 80-120 ml of shrimp filling into the center. Roll tightly and place seam-side down into the prepared baking dish. Repeat until all tortillas and filling are used.
05 - Evenly pour the remaining cream sauce over the rolled tortillas. Sprinkle with 150 grams shredded Monterey Jack cheese.
06 - Cover baking dish and bake in preheated oven for 30 minutes until the top is golden and sauce is bubbling gently.
07 - Remove dish from oven and let stand for 10 minutes before serving. Garnish with fresh chopped cilantro.

# Extra Tips:

01 - For extra heat, incorporate additional chopped jalapeños into the sauce or select spicy green chiles. Substitute pepper jack cheese for a more robust flavor. Authentic Mexican enchiladas traditionally use corn tortillas, but flour tortillas provide easier handling and a milder backdrop for the creamy seafood filling. When sourcing shrimp, opt for larger varieties for better texture and flavor. Allowing the cream sauce to cool slightly before adding sour cream prevents curdling. This dish is inspired by enchiladas suizas, featuring a rich dairy-based sauce.

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