Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5ml) chili powder
- 1/2 teaspoon (2.5ml) garlic powder
- 1/4 teaspoon (1.25ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (475ml) milk (whole or 2% recommended)
- 1/2 cup (120ml) sour cream
- 4 ounces (113g) cream cheese, softened
- 1/2 cup (60g) shredded Monterey Jack cheese, plus more for topping
- 1/4 cup (60ml) chicken broth (low sodium)
- 1 tablespoon (15ml) lime juice, freshly squeezed
- 1 teaspoon (5ml) hot sauce (such as Tabasco or Cholula), or to taste
- 1/2 teaspoon (2.5ml) onion powder
- 1/4 teaspoon (1.25ml) garlic powder
- Salt and pepper to taste
- 6 (6-inch) flour tortillas
- 1/2 cup (60g) shredded Monterey Jack cheese, for topping
- Fresh cilantro, chopped, for garnish (optional)
- Sliced Green Onion (Optional)
Instructions:
- Toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper. Sauté in a large skillet over medium heat until pink and cooked through (about 3-5 minutes). Set aside.
- Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk, ensuring no lumps form. Simmer until thickened, stirring constantly.
- Remove from heat. Stir in sour cream, cream cheese, and 1/2 cup Monterey Jack until melted and smooth. Add chicken broth, lime juice, hot sauce, onion powder, and garlic powder. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of the baking dish.
- Fill each tortilla with a portion of the cooked shrimp. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour remaining sauce evenly over the enchiladas. Sprinkle with remaining Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with fresh cilantro (if desired) and serve immediately.