Shrimp Enchiladas with Vegetables
Shrimp Enchiladas with Vegetables

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, shrimp enchiladas with vegetables. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

In a large skillet, over medium heat, heat olive oil. Shrimp Enchiladas with Vegetables You can substitute zucchini with spinach. ( original recipe from gimmesomeoven. Tips for making shrimp enchiladas: You can use homemade refried beans or canned, but just know that homemade is so much better; You can use fresh large shrimp or frozen.

Shrimp Enchiladas with Vegetables is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Shrimp Enchiladas with Vegetables is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have shrimp enchiladas with vegetables using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Shrimp Enchiladas with Vegetables:
  1. Take For filling:
  2. Take 1 lbs shrimp (peeled and divined)
  3. Get 1 zucchini (graded)
  4. Make ready 2 carrots (graded)
  5. Make ready 2 tsp. Garlic (or 2 cloves)
  6. Make ready 2 green / red pepper(one jalepeno is fine) chopped
  7. Make ready 1 dry onion (chopped)
  8. Take to taste Salt and pepper
  9. Prepare For sauce :
  10. Get 1 1/2 cup chicken broth
  11. Prepare 1 tbs flour
  12. Prepare 2 tbs oil
  13. Make ready 2 tbs butter
  14. Make ready 2 cups cheese (I used cheddar)
  15. Make ready 3/4 cup sour cream
  16. Prepare 1 tbs parsley
  17. Make ready 1 tsp hot sauce (optional)
  18. Get 4 tortillas

Heat Creole sauce with a little heavy cream and pour over the enchiladas. Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce. These enchiladas have a bit of a kick, thanks to chili powder and green chiles,. Peppers are probably the vegetable that gets used most frequently in my kitchen.

Steps to make Shrimp Enchiladas with Vegetables:
  1. Grade zucchini, carrots, chop garlic (if you use one) Melt 1 tbs butter in a pan, add onion sauté add garlic, let them be tender, add salt pepper, hot sauce (optional) add zucchini and carrots, cook about 5 mins. Until their juice is gone, 1/2 tsp parsley, stir 2 mins. set aside prepare your ingredients for sauce: flour, s. cream, broth, butter, garlic powder, parsley (I used dry)
  2. Heat 1 tbs butter in a pan, cook shrimp about 2 mins. After they are cooled to handle peel and chop them. Add into zucchini mixture, stir 1 mins. Remove from heat until you finish making your sauce.
  3. Melt butter, add flour, stir constantly, don't burn the butter, add broth, when it thickens little add s. Cream stir, (hot sauce if you want it) add cheese stir until gets creamy. Add parsley.
  4. Once it thickens turn it off, have two spoon of cream to shrimp mixture and stir. Keep aside
  5. Place tortilla on a flat surface. Have two spoon mixture on the middle of tortilla, sprinkle some cheese top of it
  6. Fold one side
  7. Then the other side over it. Set your oven to 375 F, in a oven safe baking dish pour some sauce bottom of the pan, then place all the filled tortillas
  8. Pour some more sauce over them. Cover with aluminum paper and cook 20 mins.
  9. Don't forget to sprinkle some more parsley before send them oven.
  10. If you have left over sauce serve with it.

Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet. In a large skillet over medium heat, heat oil. Place onion mixture and tomatoes in a blender and puree until smooth. These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca.

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