Easy Shrimp Enchiladas

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

- Corinna

Lime Juice

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SHRIMP MIXTURE INGREDIENTS

Cilantro

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Butter and Oil

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Taco Seasoning

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Onion and Garlic

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Poblano Peppers

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Shrimp

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Corn Tortillas

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Black Pepper and Salt

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Red Bell Pepper

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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

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