When you're in the mood for seafood AND Mexican but can't choose (who can?!) then this recipe is the perfect compromise. Creamy, cheesy, seafood-y.
Creamy Shrimp Enchiladas
1 lb shrimp, peeled and deveined
1 small onion, diced
1 jalapeno, seeded and diced
2 medium tomatoes, diced
2 cups heavy cream
1/2 cup sour cream
2 garlic cloves, finely chopped
8 flour tortillas
5 ounces Monterrey Jack cheese, shredded
Salt and Pepper
Preheat oven to 350 degrees.
Heat some oil in a large cooking pan and saute the onion, jalapeno, and tomatoes with a pinch of salt.
Once the vegetables are soft, whisk in the heavy cream, sour cream, and garlic. Add shrimp and cook over medium high heat, until shrimp is cooked through. Season with salt and pepper to taste.
With a slotted spoon, scoop out some shrimp and vegetables (draining most of the sauce) into a tortilla. Roll up and place in 9X13 baking dish. Repeat with remaining tortillas.
Pour sauce over enchiladas (I had some shrimp left over from filling enchiladas) and sprinkle cheese over the top. Bake for 15- 20 minutes.