Teresa's Recipes
Enchiladas de Camarones
Experience the rich and savory flavors of Mexico with these authentic Enchiladas de Camarones. Succulent shrimp are sautéed with aromatic onion and garlic, then enveloped in soft flour tortillas, bathed in a creamy, spiced sauce, and topped with a generous layer of Monterey Jack cheese. Upon baking, the cheese melts into a bubbly blanket, creating an irresistibly gooey finish. Garnish with fresh cilantro for a burst of herbal freshness in every bite. This recipe is a true celebration of textures and flavors, a dish that promises to transport you straight to the heart of Mexican cuisine.
Ingredients
- 1/4 cup Cilantro, chopped
- 2 cups Monterey jack cheese, shredded
- to taste Salt and pepper
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 cup Heavy cream
- 1/2 cup Sour cream
- 1 can (4 oz) Green chilies, diced
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 8 Flour tortillas
- 1 lb Shrimp, peeled and deveined
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 650
- Fat: 40g
- Carbs: 35g
- Protein: 35g
- Sodium: 950mg
- Sugar: 5g
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, sauté the onion and garlic until they become soft and fragrant, about 5 minutes.
- 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.
- 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.
- 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.
- Pour the remaining sauce over the enchiladas, ensuring they are fully covered. Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Remove the dish from the oven, garnish the enchiladas with the chopped cilantro, and serve hot.