Creamy Shrimp Enchiladas and Dinner and a Movie with The Dating Divas

I’ve got dinner and a movie for you today!

Creamy Shrimp Enchiladas

I am SO excited to be partnering up with The Dating Divas today!  I’m sure you’ve all heard of The Dating Divas, right?  If not, you are missing out! They’re a group of married women who post fun, creative, and inexpensive ideas that will put the SPARK back into your marriage.  If you’d love to reclaim the romance and excitement you had back when you were first dating, then this is the site for you!

 

And today, I’ve teamed up with the Divas to bring you a special treat… Dinner and a Movie!!  Because who doesn’t love a fun date with a good movie and some delicious food?   That’s right, I’m going to hook you up with fabulous food ideas for your next movie night, and the Divas are taking care of all the date details for you.  Read on, because you’ve got one spectacular (already planned) date night coming your way. Head on over to their site to get everything you need for your date. Zorro is a classic movie that I could watch over and over again!

Back to dinner. Today we’re making Creamy Shrimp Enchiladas to go along with our Zorro movie. When I think of a special date night, seafood is the way to go. Seafood means “adults only” in my eyes. Can I tell you that I made four different versions of these enchiladas to come up with the perfect recipe? All in one week. Then on our date night I ordered enchiladas just for research purposes. Needless to say, you can call me the enchilada expert. And ten pounds heavier.

onion-pepperStart by chopping up some onion, pepper, and garlic.

shrimp-cutOh yeah. I found out that shelling shrimp is my least favorite thing to do.

sautee-shrimpSautee the veggies and add to the shrimp until they are just barely pink. We’ll be baking them more in the oven later. This mixture alone is the bomb.

white-shrimp-sauceMake your cheese sauce and add a little to the shrimp and the rest we’re going to smother the enchiladas with.

Creamy Shrimp Enchiladas

These are rich and decadent. Perfect for a date night!

Creamy Shrimp Enchiladas

Ingredients

  • 8 (6-inch) flour tortillas
  • Shrimp Mixture:
  • 2 tablespoons butter
  • 1/2 cup red bell pepper, diced finely
  • 1/2 cup white onion, diced finely
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup salsa verde
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup sour cream

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
  2. For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
  3. Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
  4. Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
  5. For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
  6. Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.
  7. Add 1 cup of the sauce to the reserved shrimp mixture and stir.
  8. Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  9. Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
  10. Remove from the oven and let the enchiladas sit for 10 minutes before serving.

Notes

Source: The GIrl Who Ate Everything

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Comments

  1. I am so glad you posted this today! It’s my 20th birthday and I told my stepmom I wanted shrimp enchiladas for dinner! She said if I foud the recipe she would make it and BAM here is the recipe! Thanks for making my birthday dinner ;)

  2. These are the perfect date night dinner. They look so good!!

  3. Wow, those look so delicious…even at 7 in the morning my mouth started to water when I saw them. Thanks for sharing!

  4. Wow these look seriously amazing!

  5. These look to die for!!

  6. These look SO good! I plan to try them soon.

  7. Love your light enchiladas not dominating the lighter flavors of the shrimp! And the idea of a movie date night is something we all aspire to but never really find the time for, maybe next month…

  8. Made these for my husband and myself last night. WOW! They are delicious (and rich). A really great treat. We enjoyed them very much.

  9. Made these last night – YUM. They were a big hit.

  10. Great post.

  11. Just made these tonight. We liked the filling but thought the extra sauce poured on top was a bit too heavy and rich for our tastes. I will try the filling again but for tacos instead next time!

  12. Made these last night, they turned out great! Very delicious recipe!!

  13. These are delicious! I made these tonight and even my kids loved them which is unusual. The cheese is really good but I will thin it out with more chicken broth next time. It was thicker than I prefer. Overall, I give it 5 stars! Thank you for a great new recipe!! :)

  14. Robyn Barringer says:

    Made this for dinner tonight. It was really easy and a huge hit with the family.

  15. These were delicious!! I used corn tortillas and made it into a layered casserole of sorts. will be making them again for sure!!

  16. Hi Christy, thanks so much for sharing this recipe. We made this recently for a dinner party with friends and they went down really well. I love the recipes on your site :)

  17. I made these tonight and they were very good – very rich so 2 will fill you up. I added cumin and cayenne to the shrimp mixture as I like things spicy and the combination of the spicy and the rich cheese sauce was very good. I did broil them for 6 minutes on low at the ends so the cheese turned a golden brown. The next time I make them, I think I’ll experiment and add some artichokes or corn. Very nice meal – thanks for the recipe!

  18. Wow. Thank you.

  19. I’ve made this recipe a number of times. My family loves it! Didn’t change a thing in the recipe. It’s a little labor intense, but totally worth it! I think it’s better than the Shrimp Enchiladas I’ve had in Mexican restaurants! Thanks for sharing this with us!

  20. Made this for Oscar’s Sunday dinner. A big hit.

  21. These were so easy to make and delicious. I omitted the cilantro because my daughter doesn’t like cilantro and I made them with corn tortillas…They were fantastic…had to share on Facebook too. Thanks for sharing.

  22. Gonna make them today… do you think they will still taste good tomorrw? Have to save some for the bf :-)

  23. I’ve been craving these funny I should find them exactly a year later on your blog! I’ll definitely be trying these with a lightened up version!

  24. How many dos this Recipes feed?