This recipe makes 6-8 enchiladas.
Shrimp Mixture:
2 TBSP butter
2/3 C redd bell pepper, diced
1/3 C red onion, diced (you really could use any type of onion)
2 cloves garlic, minced
1 pound of shrimp, peeled and deveined, chopped into 1" pieces -or- 1 pound of the tiny salad shrimp
1/2 tsp salt
1 tsp chili powder
1/4 C fresh cilantro, finely chopped
2 TBSP lime juice
Cheese Sauce:
4 TBSP butter
4 TBSP flour
1 1/2 C chicken broth
1/2 C salsa verde
1 1/2 C Monterey Jack cheese, shredded
1 C sour cream
Preheat the oven to 350.
Lightly coat a 9"x13" pan with cooking spray.
Melt 2 TBSP of butter in a large skillet.
Saute the bell pepper and the onion until they are soft (about 3-4 minutes).
Add the garlic and cook it for one more minute.
Add the shrimp and cook it until it just starts to turn pink (if it is already cooked shrimp, just cook it until it is just warmed through).
Remove the pan from the heat.
Add the salt, chili powder, cilantro, and lime to the mixture.
In a different skillet, melt the 4 TBSP of butter for the sauce.
Stir in the flour on medium-high heat.
Add the chicken broth and stir until the mixture starts to thicken.
Turn the heat to medium-low and add the jack cheese and stir until it is all melted.
Remove the sauce from the heat and stir in the salsa verde and the sour cream.
Add 1 C of the sauce to the shrimp mixture and stir.
Fill the 6-8 tortillas (just depends on how full you want them!) evenly with the shrimp mixture.
Roll the tortillas and place them seam side down in the greased baking dish.
Pour the remaining sauce over the enchiladas and bake them (uncovered) for 30-40 minutes until the tops start to turn golden brown.
Let the enchiladas sit out of the oven for about 10 minutes before serving (this keeps them together better).
This recipe is adapted from www.the-girl-who-ate-everything.com.
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