Recipe: Appetizing Shrimp Enchiladas with Vegetables

Shrimp Enchiladas with Vegetables. My family enjoys these creamy Shrimp and Veggie Enchiladas with Mexican flavors. They are easy to prepare, tasty with the right amount of heat. It is a perfect dish for a weeknight.

And shrimp enchilada recipe is so easy to make. It takes just a few minutes to cook this amazing tortilla dish. Sauté all the vegetables with the sauce in a pan with oil over medium heat, add the shrimp, wrap it all in a flour tortilla together with the cheese and bake in the oven with more sauce and cheese. You can have Shrimp Enchiladas with Vegetables using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Shrimp Enchiladas with Vegetables

1. Prepare of For filling:.
2. It's 1 lbs of shrimp (peeled and divined).
3. It's 1 of zucchini (graded).
4. It's 2 of carrots (graded).
5. Prepare 2 tsp. of Garlic (or 2 cloves).
6. It's 2 of green / red pepper(one jalepeno is fine) chopped.
7. You need 1 of dry onion (chopped).
8. Prepare to taste of Salt and pepper.
9. You need of For sauce :.
10. You need 1 1/2 cup of chicken broth.
11. You need 1 tbs of flour.
12. Prepare 2 tbs of oil.
13. Prepare 2 tbs of butter.
14. Prepare 2 cups of cheese (I used cheddar).
15. It's 3/4 cup of sour cream.
16. Prepare 1 tbs of parsley.
17. It's 1 tsp of hot sauce (optional).
18. Prepare 4 of tortillas.

In a large skillet, over medium heat, heat olive oil. Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Line a baking sheet with parchment paper.

Shrimp Enchiladas with Vegetables step by step

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..

Place shrimp onto the prepared baking sheet. From hearty fillings to hot chile sauces, enchiladas have a lot going for them. But enchiladas aren't complete without a side or two. The light char on the corn makes this summery salad a perfect complement for enchiladas. You could follow the lead of several reviewers and add avocado, Cotija cheese, and fresh lime juice to further enhance the flavor.