Ingredients:

  • 1 lb raw medium shrimp, peeled, deveined, and chopped
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp fresh lime juice
  • Salt & pepper to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 1 cup whole or 2% milk
  • 1 1/2 tsp smoked paprika (mild or sweet)
  • A generous pinch of cayenne pepper (optional)
  • 4 oz full-fat cream cheese, cubed
  • 1 cup shredded Monterey Jack or Colby cheese (for sauce)
  • 10–12 6-inch corn tortillas
  • 1/2 cup vegetable oil (for softening tortillas)
  • 1 cup shredded Monterey Jack or Mexican Blend cheese (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Sauté the onion until soft. Add garlic and cook for 1 minute more. Add the chopped shrimp and cook only until pink and opaque. Remove from heat, stir in the cilantro and lime juice, and season with salt and pepper. Set the filling aside.
  3. To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour vigorously and cook for 1-2 minutes to create a light roux.
  4. Slowly whisk in the chicken broth until smooth, followed by the milk, whisking constantly until the mixture begins to simmer and thicken enough to coat the back of a spoon.
  5. Reduce heat to low. Whisk in the cubed cream cheese until fully melted and smooth. Stir in the 1 cup of shredded cheese, smoked paprika, and cayenne pepper (if using). Season generously with salt and white pepper. Taste and adjust seasoning.
  6. Heat vegetable oil in a small skillet over medium-high heat. Briefly dip each corn tortilla in the hot oil for about 10-15 seconds per side until pliable, then drain on paper towels.
  7. Assemble the enchiladas: Briefly dip each softened tortilla into the cream sauce to coat lightly. Place a spoonful of shrimp filling down the center, roll snugly, and place seam-side down in the prepared baking dish.
  8. Pour all the remaining cream sauce evenly over the rolled enchiladas. Sprinkle the topping cheese evenly over the sauce.
  9. Bake for 20–25 minutes, or until the sauce is bubbling and the topping cheese is melted and slightly golden brown.
  10. Remove from the oven and let rest for 5 minutes before serving hot.