Instructions
Preheat oven to 400 degrees. Spray the casserole dish with nonstick cooking spray.
Heat olive oil over medium-high heat in a large pan or skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes; stir several times. Add the shrimp and cook until the shrimp are pink and the centers of them are opaque; about 2-3 minutes. Add the garlic and the cumin and cook for about 1 minute.
Divide the shrimp mixture evenly between the tortillas, roll them, and place seam-side down in the casserole dish.
In the same skillet over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes, whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Season with kosher salt and freshly ground black pepper to taste. Spoon the sauce over the shrimp enchiladas.
Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with cilantro and serve.
Notes
If available, use wild-caught shrimp. They are better for you and, in my opinion, taste better.
Do not overcook the shrimp. Things move pretty darn fast.
For a spicier version, try Pepper Jack cheese or add a little cayenne pepper or green chilies to the cheese sauce.
You can use corn tortillas for a more authentic enchilada. But heat them first so they do not crumble. Heating in a skillet over medium heat for just a few seconds or in the microwave wrapped in a slightly damp paper towel for about 20-30 seconds works well.
Nutrition
Calories: 365kcal | Carbohydrates: 22g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 695mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 28mg | Calcium: 265mg | Iron: 2mg
