Easy Creamy Shrimp Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp wrapped in tortillas and baked in a creamy Monterey Jack cheese sauce with peppers and spices. Rich and comforting with fresh shrimp and mild heat. A satisfying Tex-Mex dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon of olive oil
- ½ cup finely chopped onions
- 1 red pepper bell pepper diced very small
- ½ jalapeno minced
- 1 pound raw shrimp peeled (deveined, and cut in bite-size pieces)
- 2 cloves garlic minced
- ½ teaspoon cumin
- 6 (8-inch) flour tortillas or corn tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups chicken broth
- ½ cup sour cream warmed to room temperature
- 1 cup shredded Monterey Jack cheese
- kosher salt and freshly ground black pepper
- 2 tablespoons fresh chopped cilantro
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 736mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 307mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 736MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.