Creamy Chicken or Shrimp Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
8 enchiladas
- Serves:
- 4
ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1⁄2 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 jalapeno pepper, diced
- 1 poblano pepper, diced
- 3⁄4 lb shrimp or 3/4 lb chicken
- 8 small corn tortillas, warmed
- 1 (8 ounce) can tomato sauce
- cilantro
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- salt and pepper
directions
- Preheat oven to 350.
- Melt butter in a small sauce pan, then whisk the flour in gradually. Once you have a thick butter/flour mixture, slowly whisk in the milk to create a thick white sauce. Whisk in 1 cup cheddar cheese. Season with the cumin, chili powder, garlic powder, cilantro, and salt and pepper.
- In a frying pan, heat vegetable oil, then add onions and peppers. Sautee until soft, then add shrimp/chicken, cooking until the meat is cooked through.
- Add the cheese sauce to the pan with the peppers, onions and meat and stir. Spoon the cheese and meat mixture into the tortillas, about 2 or 3 tablespoons, then roll the tortilla and place in a greased baking dish, seam side down. After all the tortillas are filled and placed in the dish, cover with the tomato sauce, remaining cheese/meat sauce, the remaining 1/2 c cheese, and sprinkle with cilantro.
- Bake for 25 minutes at 350.
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