This recipe has become one of our family's favorites and reminds us of our time we lived in the deep south of Mississippi. Great flavors and just enough spice. Recipe and photo comes from Will Cook for Smiles.
- 12 oz large shrimp
- 1 small yellow onion
- 2 large jalapenos seeded
- 2 medium tomatoes "on a vine'
- 1-2 Tbsp vegetable oil for cooking
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 2 garlic cloves
- 1/4 tsp cayenne pepper
- 1/4 tsp chipotle chili powder
- 1/4 tsp cumin
- Salt
- 8-10 medium tortillas flour tortillas recommended
- 5 oz Monterrey Jack cheese grated
Instructions
- Preheat oven to 350 and grease a 9x13-inch baking dish.
- Preheat oil in a large cooking pan over medium heat.
- Slice onions and seeded jalapenos thinly and dice tomatoes.
- Saute veggies with some salt until softened.
- Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
- Add shrimp and cook, still over medium heat, until shrimp is almost done.
- Add some cheese in the center of each tortilla.
- Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
- Pour sauce over enchiladas and spread remaining cheese on top.
- Bake for 15-18 minutes.
