Shrimp Enchiladas with Vegetables. Spinach, shrimp, and cheese enchiladas are topped with a cream sauce seasoned with jalapenos, tomatillos and cilantro. These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.

Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. I would really like to have the recipe Do you think I could substitute vegetable broth for chicken or something else? You can have Shrimp Enchiladas with Vegetables using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Shrimp Enchiladas with Vegetables

You need of For filling:.
It's 1 lbs of shrimp (peeled and divined).
It's 1 of zucchini (graded).
It's 2 of carrots (graded).
You need 2 tsp. of Garlic (or 2 cloves).
Prepare 2 of green / red pepper(one jalepeno is fine) chopped.
It's 1 of dry onion (chopped).
You need to taste of Salt and pepper.
Prepare of For sauce :.
It's 1 1/2 cup of chicken broth.
You need 1 tbs of flour.
It's 2 tbs of oil.
It's 2 tbs of butter.
It's 2 cups of cheese (I used cheddar).
It's 3/4 cup of sour cream.
Prepare 1 tbs of parsley.
You need 1 tsp of hot sauce (optional).
Prepare 4 of tortillas.

Roasted vegetables make the perfect filling for these simple and delicious enchiladas! For the first twenty years of my life, I was passionately anti-vegetable. Sure, like most kids, I would happily eat any kind of potatoes, carrots and celery on occasion. These tasty healthy enchiladas use pre-cooked and peeled shrimp, making them easy and quick enough for a busy work night.

Shrimp Enchiladas with Vegetables step by step

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).
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..
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..
Once it thickens turn it off, have two spoon of cream to shrimp mixture and stir. Keep aside.
Place tortilla on a flat surface. Have two spoon mixture on the middle of tortilla, sprinkle some cheese top of it.
Fold one side.
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.
Pour some more sauce over them. Cover with aluminum paper and cook 20 mins..
Don't forget to sprinkle some more parsley before send them oven..
If you have left over sauce serve with it..

I grew up eating enchiladas on a regular basis, usually beef with red sauce or chicken with green sauce, sometimes crab with green sauce. Roasted Shrimp Enchiladas with Jalapeño-Cream Sauce. I am always on the lookout for new and creative ways to eat shrimp and fish. We inevitably will eat leftovers an extra night, be. Add shrimp and toss to incorporate evenly.