Shrimp & Cheese Enchiladas Lhi

These aren’t your standard red-sauce enchiladas. Shrimp gets a quick sear with green onions, then gets rolled in flour tortillas with a creamy, pepper-loaded sauce that’s closer to a Cajun cream sauce than anything from a jar. The sauce starts with butter-softened red and green bell peppers, jalapeño, onion, and garlic, then gets enriched with heavy cream, chicken broth, and melted Monterey Jack cheese.

Sour cream stirred in off the heat keeps the sauce silky without breaking. Half goes into the filling with the shrimp and chopped Roma tomatoes, and the other half gets spooned over the rolled enchiladas before baking.

After 30 minutes covered in the oven, a final layer of Monterey Jack, green onions, and fresh tomatoes goes on top for a 5-minute uncovered melt. The contrast between the golden, bubbly cheese on top and the creamy shrimp filling underneath is what makes these worth every minute of prep.

Pro Tips

• Cook the shrimp just until pink, about 2 minutes. They’ll cook more in the oven, and overcooked shrimp turn rubbery
• Stir the sour cream in off the heat. Adding it to a boiling sauce will cause it to curdle
• Warm the flour tortillas briefly before rolling so they don’t crack
• Seed the jalapeño if you want the pepper flavor without intense heat

Variations

• Use crab or lobster meat instead of shrimp for a fancier version
• Swap flour tortillas for corn tortillas and use pepper jack for extra spice
• Add a squeeze of lime juice to the sauce for brightness that cuts the richness