Enchiladas de Camarones

Ingredients

Cilantro, chopped

1/4 cup

Monterey jack cheese, shredded

2 cups

Salt and pepper

to taste

Chili powder

1 tablespoon

Cumin

1 teaspoon

Heavy cream

1 cup

Sour cream

1/2 cup

Green chilies, diced

1 can (4 oz)

Garlic, minced

2 cloves

Onion, diced

1 medium

Flour tortillas

8

Shrimp, peeled and deveined

1 lb

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, sauté the onion and garlic until they become soft and fragrant, about 5 minutes.
3. Add the shrimp and green chilies to the skillet. Cook until the shrimp turn pink and are fully cooked, about 5-7 minutes. Remove the shrimp mixture from the skillet and set aside.
4. In the same skillet, combine the sour cream, heavy cream, cumin, chili powder, salt, and pepper. Stir constantly to combine the ingredients and cook over low heat until the sauce is heated through.
5. Dip each tortilla in the sauce to coat both sides. Fill the center of each tortilla with the shrimp mixture, roll them up tightly, and place them seam-side down in a baking dish.
6. Pour the remaining sauce over the enchiladas, ensuring they are fully covered. Sprinkle the shredded cheese evenly over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
8. Remove the dish from the oven, garnish the enchiladas with the chopped cilantro, and serve hot.