Shrimp Enchiladas With White Cheese Sauce Recipes

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

SHRIMP ENCHILADAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

GOURMET SHRIMP ENCHILADAS

Steps:

• Filling:
• Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
• Sauce:.
• Heat half and half with cream cheese until melted and smooth (I use the microwave).
• In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
• To assemble:.
• Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

SHRIMP ENCHILADAS WITH WHITE CHEESE SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
• 3. Add flour, while stirring constantly. It will turn into a paste.
• 4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
• 5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
• 6. Add sour cream and salsa verde, stirring to combine. Remove from heat, cover and set aside.
• 7. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well) Chop shrimp into chunks, and set aside.
• 8. In a large frying pan, heat oil over medium heat. Saute red pepper, onion and carrots for about 4 minutes. Add spinach and continue to cook until spinach is wilted.
• 9. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine. Remove from heat.
• 10. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan. Fill each tortilla with filling, roll up, and place in casserole dish.
• 11. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
• 12. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve. Top with fresh chopped cilantro if desired. Enjoy!

SHRIMP ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly 1/4 of the recipe or canned sauce).
• Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
• Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
• Remove from heat and stir in the cilantro. Use a slotted spoon to portion approximately 1/3 - 1/2 cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
• Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
• Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
• Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
• For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
• Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
• Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
• For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
• Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.
• Add 1 cup of the sauce to the reserved shrimp mixture and stir.
• Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
• Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
• Remove from the oven and let the enchiladas sit for 10 minutes before serving.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

CRAB ENCHILADAS WITH CREAMY WHITE SAUCE

Steps:

• To make the sauce, melt the butter in the saucepan on medium heat.
• Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
• Add the cream cheese in with the onion, stirring 'til it melts.
• Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
• Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.
• Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
• Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
• Heat the olive oil on medium heat in a skillet.
• Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.
• Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
• Mix everything together really well.
• Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.
• Spread about a cup of the white sauce into the bottom of your greased baking dish.
• Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
• Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
• Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
• Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.

CHEESY SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.