Shrimp Enchiladas with Vegetables
Shrimp Enchiladas with Vegetables

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shrimp enchiladas with vegetables. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Shrimp Enchiladas with Vegetables is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Shrimp Enchiladas with Vegetables is something which I have loved my entire life.

Melt butter in the same skillet over medium heat. Shrimp Enchiladas with Vegetables You can substitute zucchini with spinach. ( original recipe from gimmesomeoven. My family enjoys these creamy Shrimp and Veggie Enchiladas with Mexican flavors.

To begin with this recipe, we must first prepare a few ingredients. You can have shrimp enchiladas with vegetables using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp Enchiladas with Vegetables:
  1. Get For filling:
  2. Take 1 lbs shrimp (peeled and divined)
  3. Prepare 1 zucchini (graded)
  4. Take 2 carrots (graded)
  5. Get 2 tsp. Garlic (or 2 cloves)
  6. Make ready 2 green / red pepper(one jalepeno is fine) chopped
  7. Get 1 dry onion (chopped)
  8. Get to taste Salt and pepper
  9. Get For sauce :
  10. Prepare 1 1/2 cup chicken broth
  11. Prepare 1 tbs flour
  12. Prepare 2 tbs oil
  13. Take 2 tbs butter
  14. Get 2 cups cheese (I used cheddar)
  15. Make ready 3/4 cup sour cream
  16. Take 1 tbs parsley
  17. Make ready 1 tsp hot sauce (optional)
  18. Prepare 4 tortillas

Feel free to add more tomato to your enchiladas. In a large skillet, over medium heat, heat olive oil. Roughly chop your cooked shrimp and place in a large bowl with ¼ cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. From hearty fillings to hot chile sauces, enchiladas have a lot going for them.

Steps to make Shrimp Enchiladas with Vegetables:
  1. Grade zucchini, carrots, chop garlic (if you use one) Melt 1 tbs butter in a pan, add onion sauté add garlic, let them be tender, add salt pepper, hot sauce (optional) add zucchini and carrots, cook about 5 mins. Until their juice is gone, 1/2 tsp parsley, stir 2 mins. set aside prepare your ingredients for sauce: flour, s. cream, broth, butter, garlic powder, parsley (I used dry)
  2. Heat 1 tbs butter in a pan, cook shrimp about 2 mins. After they are cooled to handle peel and chop them. Add into zucchini mixture, stir 1 mins. Remove from heat until you finish making your sauce.
  3. Melt butter, add flour, stir constantly, don't burn the butter, add broth, when it thickens little add s. Cream stir, (hot sauce if you want it) add cheese stir until gets creamy. Add parsley.
  4. Once it thickens turn it off, have two spoon of cream to shrimp mixture and stir. Keep aside
  5. Place tortilla on a flat surface. Have two spoon mixture on the middle of tortilla, sprinkle some cheese top of it
  6. Fold one side
  7. Then the other side over it. Set your oven to 375 F, in a oven safe baking dish pour some sauce bottom of the pan, then place all the filled tortillas
  8. Pour some more sauce over them. Cover with aluminum paper and cook 20 mins.
  9. Don't forget to sprinkle some more parsley before send them oven.
  10. If you have left over sauce serve with it.

But enchiladas aren't complete without a side or two. Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well. Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.

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