1poundshrimp, peeled and deveined and chopped into 1 inch pieces
1/2teaspoonsalt
1teaspoonchili powder
1/4cupchopped fresh cilantro
2tablespoonslime juice
Sauce:
4tablespoonsbutter
4tablespoonsflour
1 1/2cupschicken broth
1/2cupsalsa verde
1 1/2cupsshredded Monterey Jack cheese, (use Pepper jack for more spice)
1cupsour cream
Instructions
Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion over medium heat until slightly soft. Add the garlic and cook for an additional minute.
Add the chopped shrimp and cook for 2-3 minutes or until pink or just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
For the Sauce: In a large skillet, melt 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.
Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until the cheese melts. You can remove mixture from the heat and stir in the green salsa and sour cream.
Add 1 cup of the sauce to the reserved shrimp mixture and stir.
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.
Pour the remaining sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
Remove from the oven and let the enchiladas sit for 10 minutes before serving. Serve with pico de gallo, sour cream, and guacamole. You can also serve with refried beans or black beans.