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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Found this recipe in a magazine. Its supposed to be a reduced-fat meal with everything being fat-free/low-fat, but I just used regular ingredients. Delicious either way. Ingredients:
3 tablespoons unsalted butter |
1 small onion, finely chopped |
1 green pepper, finely chopped |
2 garlic cloves, minced |
1 lb fully-cooked shrimp, thawed & coarsely chopped |
2 tablespoons flour |
1 cup half-and-half |
1 (10 ounce) can enchilada sauce |
4 ounces cheddar cheese, shredded |
10 small flour tortillas (or 8 buritto-sized ones) |
Directions:
1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
2. Add onions, peppers, and garlic and cook until soft/tender.
3. Stir in shrimp, cook for 4 minutes and remove from heat.
4. In small saucepan, melt remaining butter over medium heat. Sprinkle with flour and whisk until smooth.
5. Whisk in the half-and-half and continue to cook over medium heat until thickened. This should take about 5 minutes, but do not let it boil over.
6. Stir in the enchilada sauce, whisking continuously until blended.
7. Remove from heat and stir 3/4 cup of sauce mixture and 1/4 cup of cheese into the shrimp mixture.
8. Coat a 13x9-inch dish with nonstick cooking spray. Spoon equal amounts of shrimp mixture down the center of a tortilla, roll it tightly, and line up in dish. Repeat with remaining tortillas and filling.
9. Pour sauce over enchiladas, spreading to edges.
10. Top with remaining cheese (or more if you like it gooey.).
11. Bake at 375 for 20 minutes until cheese is melted and sauce is bubbly.
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