Creamy Shrimp Enchiladas

Name: Creamy Shrimp Enchiladas
Total time: 115
Yield: 8
Ingredients: 2 tablespoons butter; 0.5 cup finely diced red bell pepper; 0.5 cup finely diced white onion; 2 cloves garlic, minced; 1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces; 0.25 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon chili powder; 0.5 teaspoon salt; 4 tablespoons butter; 4 tablespoons all-purpose flour; 1.5 cups chicken broth; 1.75 cups shredded Monterey Jack cheese, divided; 1 cup sour cream; 0.5 cup fresh green salsa (salsa verde); cooking spray; 8 (6 inch) flour tortillas; 1 jalapeno pepper, seeded and diced

Recipe by Mark from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

8 servings

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2 tablespoons butter
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0.5 cup finely diced red bell pepper
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0.5 cup finely diced white onion
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2 cloves garlic, minced
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1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
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0.25 cup chopped fresh cilantro
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2 tablespoons lime juice
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1 teaspoon chili powder
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0.5 teaspoon salt

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4 tablespoons butter
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4 tablespoons all-purpose flour
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1.5 cups chicken broth
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1.75 cups shredded Monterey Jack cheese, divided
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1 cup sour cream
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0.5 cup fresh green salsa (salsa verde)
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cooking spray
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8 (6 inch) flour tortillas
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1 jalapeno pepper, seeded and diced

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Make the filling: Melt butter in a large skillet over medium-high heat. Add bell pepper and onion; sauté until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. 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.
Make the sauce: Melt butter in the same skillet over medium heat. Stir in flour and cook until fragrant, 1 to 2 minutes. Increase the heat to medium-high and slowly whisk in chicken broth; cook, whisking constantly, until sauce thickens, about 5 minutes. Reduce the heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from the heat and stir in sour cream and salsa.
Stir 1 cup of cheese sauce into shrimp mixture.
Assemble enchiladas: Spray a 9x13-inch pan with cooking spray. Fill one tortilla with 1/3 cup shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with to fill and roll remaining tortillas; pour remaining sauce over top.
Bake, uncovered, in the preheated oven, until golden brown on top, about 35 minutes. Sprinkle jalapeño over enchiladas, then sprinkle with remaining Monterey Jack. Continue baking until cheese is melted, about 5 minutes more.
Remove from the oven and let sit for 10 minutes before serving.