Roxy15
Cook
I haven’t made this! One if my favorite things to order at a Mexican restaurant is shrimp enchiladas.
I’ve been searching for recipes to make it and I ran across this recipe.
It looks good and sounds good to me.
Creamy Cajun Shrimp & Crawfish Enchiladas:
Ingredients:
For The Filling:
1-lb. Large Fresh Shrimp, Peeled & Deveined
1-lb. Crawfish Tails, Cleaned
2 T. Olive Oil
1 Medium Onion, Finely Chopped
1 Bell Pepper-(Any Color), Finely Chopped
3 Cloves Garlic, Minced
1-(10-oz.)-Can Diced Tomatoes With Green Chilies, Drained
1 Tsp. Cajun Seasoning
1/2 Tsp. Smoked Paprika
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1/2 Cup Heavy Cream
1 Cup Shredded Monterey Jack Cheese
8 Large Flour Tortillas
For The Sauce:
4 T. Butter
4 T. Flour
2 Cups Chicken Broth
1 Cup Heavy Cream
1 Tsp. Cajun Seasoning
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt & Pepper, To Taste
1 Cup Shredded Monterey Jack Cheesd
Instructions:
Filling:
Preheat your oven to 350°F (175°C).
Cook Seafood:
In a large skillet, heat the Olive Oil over medium heat.
Add the shrimp and crawfish tails, and cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.
Sauté Veggies:
In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Combine Ingredients:
Stir in the diced tomatoes, Cajun Seasoning, smoked paprika, salt, and black pepper. Cook for another 2 minutes.
Make It Creamy:
Reduce the heat to low and stir in the heavy cream. Cook until the mixture thickens slightly. Remove from heat and stir in the shrimp, crawfish, and 1 cup of shredded Monterey Jack Cheese; mix well.
Sauce:
Make The Roux:
In a medium saucepan, melt the butter over medium heat
Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.
Add Liquid:
Slowly whisk in the chicken broth and heavy cream.
Continue to whisk until the mixture is smooth and thickened.
Season and Finish:
Stir in the Cajun Seasoning, garlic powder, onion powder, salt, and pepper.
Remove from heat and stir in the shredded Monterey Jack Cheese until melted and smooth.
Assemble:
1. Fill Tortillas:
Spoon a generous amount of the filling mixture down the center of each tortilla. Roll them up and place them seam-side down in a greased 9x13-inch baking dish.
2. Top With Sauce:
Pour the creamy sauce over the enchiladas, making sure they are well covered,
Bake:
Cover with foil and bake in the preheated oven for 20 minutes.l
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Garnish-(Optional)
Garnish with chopped fresh cilantro, green onions, or a squeeze of lime juice.
Side Suggestions:
Serve with a side of Mexican Rice, Refried Beans and/ora fresh green salad.
I’ve been searching for recipes to make it and I ran across this recipe.
It looks good and sounds good to me.
Creamy Cajun Shrimp & Crawfish Enchiladas:
Ingredients:
For The Filling:
1-lb. Large Fresh Shrimp, Peeled & Deveined
1-lb. Crawfish Tails, Cleaned
2 T. Olive Oil
1 Medium Onion, Finely Chopped
1 Bell Pepper-(Any Color), Finely Chopped
3 Cloves Garlic, Minced
1-(10-oz.)-Can Diced Tomatoes With Green Chilies, Drained
1 Tsp. Cajun Seasoning
1/2 Tsp. Smoked Paprika
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1/2 Cup Heavy Cream
1 Cup Shredded Monterey Jack Cheese
8 Large Flour Tortillas
For The Sauce:
4 T. Butter
4 T. Flour
2 Cups Chicken Broth
1 Cup Heavy Cream
1 Tsp. Cajun Seasoning
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt & Pepper, To Taste
1 Cup Shredded Monterey Jack Cheesd
Instructions:
Filling:
Preheat your oven to 350°F (175°C).
Cook Seafood:
In a large skillet, heat the Olive Oil over medium heat.
Add the shrimp and crawfish tails, and cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.
Sauté Veggies:
In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Combine Ingredients:
Stir in the diced tomatoes, Cajun Seasoning, smoked paprika, salt, and black pepper. Cook for another 2 minutes.
Make It Creamy:
Reduce the heat to low and stir in the heavy cream. Cook until the mixture thickens slightly. Remove from heat and stir in the shrimp, crawfish, and 1 cup of shredded Monterey Jack Cheese; mix well.
Sauce:
Make The Roux:
In a medium saucepan, melt the butter over medium heat
Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.
Add Liquid:
Slowly whisk in the chicken broth and heavy cream.
Continue to whisk until the mixture is smooth and thickened.
Season and Finish:
Stir in the Cajun Seasoning, garlic powder, onion powder, salt, and pepper.
Remove from heat and stir in the shredded Monterey Jack Cheese until melted and smooth.
Assemble:
1. Fill Tortillas:
Spoon a generous amount of the filling mixture down the center of each tortilla. Roll them up and place them seam-side down in a greased 9x13-inch baking dish.
2. Top With Sauce:
Pour the creamy sauce over the enchiladas, making sure they are well covered,
Cover with foil and bake in the preheated oven for 20 minutes.l
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Garnish-(Optional)
Garnish with chopped fresh cilantro, green onions, or a squeeze of lime juice.
Side Suggestions:
Serve with a side of Mexican Rice, Refried Beans and/ora fresh green salad.
