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Shrimp Fiesta Enchiladas With Cream Sauce Recipe

Shrimp Fiesta Enchiladas With Cream Sauce Recipe

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Shrimp Fiesta Enchiladas With Cream Sauce

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Ingredients:

Serving

2 tbsp oil ( vegetable)
1 lb shrimp, fresh, cleaned and deveined (slice in half vertically )
12 corn tortillas (regular size)
1 red pepper (chopped )
2 green onions (thinly sliced )
1 large jalapeno , pepper seeded and diced
1 cup corn (fresh
1 tbsp chopped garlic
juice of 1 lime
10 oz la victoria green enchilada sauce (or another store brand )
12 oz trader joe's salsa verde (or another store brand tomatillio sauce)
1 cup grated colby-monterey jack cheese ( combination cheddar & jack)
4 oz black olives (sliced )
1/2 cup vegetable oil (for frying tortillias)
1/3 cup butter
1/3 cup all-purpose flour
2 cups half-and-half cream
1 cup grated colby-monterey jack cheese

Directions:

Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
Add Shrimp and continue cooking just until shrimp turn pink.
Remove from heat and add lime juice. Set aside.
Heat 1/2 vegetable oil in 8 skillet and fry tortillias for approximately 30 seconds.
Drain on paper towels and stack.
Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
Meanwhile prepare CREAM SAUCE:.
Melt butter in sauce pan over medium to medium high heat.
Wisk in flour and stir untill flour melts and mixture bubbles.
Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1157.85 Kcal (4848 kJ)
Calories from fat	780.35 Kcal
		% Daily Value*
Total Fat	86.71g	133%
Cholesterol	170.72mg	57%
Sodium	2491.94mg	104%
Potassium	459.32mg	10%
Total Carbs	67.15g	22%
Sugars	3.34g	13%
Dietary Fiber	5.75g	23%
Protein	33.98g	68%
Vitamin C	86.1mg	144%
Vitamin A	0.9mg	30%
Iron	1.6mg	9%
Calcium	729.3mg	73%

Amount Per 100 g
Calories	230.99 Kcal (967 kJ)
Calories from fat	155.68 Kcal
		% Daily Value*
Total Fat	17.3g	133%
Cholesterol	34.06mg	57%
Sodium	497.13mg	104%
Potassium	91.63mg	10%
Total Carbs	13.4g	22%
Sugars	0.67g	13%
Dietary Fiber	1.15g	23%
Protein	6.78g	68%
Vitamin C	17.2mg	144%
Vitamin A	0.2mg	30%
Iron	0.3mg	9%
Calcium	145.5mg	73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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