Healthy Fact of the Day: Shrimp Enchiladas are a delicious and seafood-inspired twist on traditional enchiladas, providing a lean source of protein and a burst of Mexican flavors.
Now, let's dive into the recipe! |
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| For the Enchilada Sauce: - 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups vegetable or chicken broth
- 1 can (15 oz) diced tomatoes, undrained
- Salt and black pepper to taste
For the Shrimp Filling:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
For the Enchiladas: - 8 small flour or corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Chopped fresh cilantro for garnish
- Sliced jalapeños for garnish (optional)
- Lime wedges for serving
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| - Preheat your oven to 375°F (190°C).
- In a saucepan, heat olive oil over medium heat. Stir in flour, chili powder, ground cumin, garlic powder, and dried oregano to create a roux.
- Gradually whisk in vegetable or chicken broth, ensuring the mixture is smooth.
- Add diced tomatoes with their juices and bring the sauce to a simmer. Cook for about 10 minutes until the flavors meld. Season with salt and black pepper to taste.
- In a skillet, heat olive oil over medium-high heat. Add chopped onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened.
- Add shrimp to the skillet and cook until they turn pink and opaque. Season with ground cumin, chili powder, salt, and black pepper.
- Assemble the enchiladas by spooning a portion of the shrimp filling onto each tortilla, rolling it up, and placing it seam side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle shredded cheese over the top.
- Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh cilantro and sliced jalapeños if desired.
- Serve the Shrimp Enchiladas with lime wedges on the side.
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| Enjoy these flavorful and seafood-filled enchiladas for a delightful Mexican-inspired meal! Stay tuned for more delectable recipes in our upcoming emails. Have a wonderful day! | |
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