Shrimp Enchiladas

Ingredients

• 1½ lb shrimp, peeled and deveined
• 8 large flour tortillas
• 2 cup Monterey Jack cheese, shredded
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cup milk
• ½ cup chicken broth
• 4 oz green chiles, diced
• ½ onion, finely chopped
• 2 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ¼ cup fresh cilantro, chopped (optional)
• ½ cup sour cream (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes until pink. Remove shrimp and set aside.
3. In the same skillet, melt butter. Add onion and cook until softened, about 3-5 minutes. Stir in garlic, cumin, chili powder, salt, and pepper; cook for 1 minute.
4. Whisk in flour, then gradually add milk and chicken broth, stirring constantly until the sauce thickens. Stir in diced green chiles and half of the shredded cheese until melted. Remove from heat and stir in the cooked shrimp.
5. Spoon about 1/2 cup of the shrimp mixture into the center of each tortilla. Roll up the tortillas and place them seam-down in the prepared baking dish.
6. Pour any remaining sauce over the enchiladas and sprinkle with the remaining shredded cheese.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Garnish with fresh cilantro and a dollop of sour cream, if desired, before serving.