These creamy shrimp enchiladas are a delicious Mexican food. A hearty comfort food filled with veggies and shrimp and covered with a rich creamy white sauce. Even if you do not like shrimp it is a very flexible recipe you can easily replace shrimp with chicken and enjoy it.
Servings 8wraps
Ingredients
For the shrimp filling:
1kgShrimpcleaned and shell removed
1tbsp.vegetable oilpreferably neutral oil
2medium Onionfinely chopped
4‐5 cloves Garlicminced
2medium pepperfinely chopped
4tbsp.Chopped jalapenooptional if you like your food spicy
2tbsp.Tomato paste
1tbsp.Brown sugar
1tspsalt
1tbspMexican spice mixsee notes
1/4cupWater or vegetable broth
1tsp.Tabascooptional if you like your food spicy
1can Tomato sauceor drained tomato
Optional add-insI tried and turned out delicious you can use all or any of the below:
¼cupcarrotsdiced
¼cupfresh mushroomsfinely chopped
¼cupcelery sticksfinely chopped
¼cupfresh corianderfinely chopped
For the white sauce:
4tbsp.Butter
1/4cupLeekfinely chopped (see notes)
4tbsp.Flour
1 1/2cupmilk
1/2cupSour creamsee notes
1tsp.cumin powder
1/2tsp.White pepper
1/4tsp.of each Black peppernutmeg
To taste Salt
1tspdijon mustardoptional
½cupshredded cheddar cheese
For assembly:
8wrapstortilla
Shredded cheddar cheese for garnish
Chopped parsley or cilantro for garnishoptional
Instructions
For the shrimp filling: Start first with the filling because it needs time to simmer while we prepare the other ingredients.
heat oil in large pan, on medium‐high heat, once heated add garlic first and cook until you smell the garlic, add the chopped onion, jalapeno and pepper and the additional veggies if you are using and cook until tender (5 min approx.)
Add the shrimps and cook through for 5 min until they start to turn pink.
add the seasoning mixture, salt and sugar and mix it well with the shrimps and veggies until everything is coated with the spices.
add the tomato and the paste, broth and tabasco mix it all together and bring to simmer over medium heat stirring occasionally for 10-15minutes until the sauce is thickened, turn off the heat and set aside to cool while we prepare the white sauce.
For the white sauce: You can start preparing the white sauce while the filling is simmering.
On medium heat melt the butter in a skillet than add the leek and cook it for 5 minutes stirring frequently, add the flour and mix well until all the leek is covered with the flour.
Add the milk and whisk it well until no lumps left. Stir few tbsp of the milk mixture into the sour cream and mix it to temper it so it does not curdle when we add it to the pan. Than add the sour cream to the pan while stirring constantly. Add the seasonings, Dijon mustard and salt and bring it to boil , lower the heat and simmer while keep on stirring until it is thickened (5min approx.) turn of the heat after thickened add the cheese and mix until melted and set aside.
For assembly and serving: (preheat oven on 200 C◦)
Spread a little of the white sauce in the bottom of a deep baking tray
open one tortilla and spread around 1/4 cup of the shrimp filling.
roll and place seam side down on the tray. Repeat till you finish the wraps.
Pour over the white sauce, top it with cheese and bake for 15 minutes covered with
aluminum foil than bake for extra 5 minutes without the foil and broil for 5 min or until you have a golden cripsy top.
Garnish with cilantro or parsley
serve and enjoy!
Notes
Mexican spice mix: you can find the fajita or Mexican spice mix in the store but I always prefer to prepare my own at the house I prepare a big batch and use it in all my Mexican dishes like burritos, tacos, fajita and enchiladas just mix those few spices together and you are good to go: 2 tbsp. Sweet paprika; 1 tbsp. Grounded cumin; 2 tsp. of each Garlic powder, coriander powder; 1 tsp. of each Hot chili powder, salt, oregano; 1/2 tsp. Black pepper; 1 tsp cocoa powderLeek: you can substitute the leek with celery sticks finely chopped. If you happen to have celery instead of leek no need to buy. and if you don’t have both you can skip it, it is a delicious extra flavor, but the recipe is doable without it.Sour cream: I tried substituting the sour cream with plain yoghurt or Lebanese laban and both worked perfectly. So, if you don’t happen to have sour cream you can replace it with the same quantity of yoghurt or laban.Storing: this meal is perfect for meal prepping you can prepare it bake it and store it after it cooled down covered in the fridge for up to 5 days. You can even prepare the filling and store it in the freezer for up to 3 months. I sometimes cheat and use the filling also with some cooked penne or spaghetti when I m too lazy or busy to cook.