Shrimp Enchiladas with Vegetables
Shrimp Enchiladas with Vegetables

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, shrimp enchiladas with vegetables. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Shrimp Enchiladas with Vegetables is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Shrimp Enchiladas with Vegetables is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have shrimp enchiladas with vegetables using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Shrimp Enchiladas with Vegetables:
  1. Get For filling:
  2. Make ready 1 lbs shrimp (peeled and divined)
  3. Take 1 zucchini (graded)
  4. Take 2 carrots (graded)
  5. Get 2 tsp. Garlic (or 2 cloves)
  6. Take 2 green / red pepper(one jalepeno is fine) chopped
  7. Take 1 dry onion (chopped)
  8. Take to taste Salt and pepper
  9. Make ready For sauce :
  10. Make ready 1 1/2 cup chicken broth
  11. Get 1 tbs flour
  12. Get 2 tbs oil
  13. Make ready 2 tbs butter
  14. Take 2 cups cheese (I used cheddar)
  15. Make ready 3/4 cup sour cream
  16. Make ready 1 tbs parsley
  17. Make ready 1 tsp hot sauce (optional)
  18. Make ready 4 tortillas
Steps to make Shrimp Enchiladas with Vegetables:
  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.

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