Description
A luxurious seafood bake featuring succulent shrimp folded into a cream cheese and green chile filling, topped with melted Monterey Jack cheese.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups Monterey Jack cheese, shredded
- 12 corn tortillas
- 4 oz canned diced green chiles
- 3 cloves garlic, minced
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Sauté shrimp in a pan with oil over medium-high heat until just pink, then remove and set aside.
- In the same pan, melt cream cheese and heavy cream together over medium heat until smooth.
- Stir in minced garlic, green chiles, and lime juice, then fold in the cooked shrimp and 1 cup of cheese.
- Lightly fry corn tortillas in oil for a few seconds per side until pliable.
- Fill each tortilla with the shrimp mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining cream sauce over the enchiladas and top with the remaining cup of cheese.
- Bake for 20 minutes until the cheese is bubbling and slightly browned.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American Fusion