Easy Shrimp Enchiladas

These are soooo good! I’m making them again for 5 de mayo

- Corinna

Lime Juice

+

SHRIMP MIXTURE INGREDIENTS

Cilantro

+

Butter and Oil

+

Taco Seasoning

+

Onion and Garlic

+

Poblano Peppers

+

Shrimp

+

Corn Tortillas

+

Black Pepper and Salt

+

Red Bell Pepper

+

Add the veggies into a heated skillet with hot oil and butter.

1

Add the garlic to the sautéed onion mixture and cook briefly.

2

Add shrimp, taco seasoning, salt, and pepper and cook until the shrimp starts to turn pink.

3

Add the rest of ingredients and remove the pan from the heat.

4

Make a roux and add milk whisking constantly.

5

Continue to whisk while adding the broth.

6

Add the rest of ingredients and cook briefly.

7

Transfer a small portion of the cream sauce to the shrimp and bell pepper mixture.

8

Gently warm the tortillas in the microwave in damp paper towels.

9

Assemble the enchiladas casserole according to instructions.

10

Serve and enjoy!

Keep the filled and rolled tortillas separate from the enchilada sauce until ready to bake to prevent soggy enchiladas.

“

Tips from the chef

Arrow
Arrow
Arrow

www.lemonblossoms.com