9 X 13 Enchilada Recipe Beef and Cheese
Parker Feierbach
We can't get enough of these shrimp enchiladas. Covered in a sour cream and green chili sauce and filled with flavorful shrimp, they are easy enough for a weeknight and good enough to serve to guests. Even though we think of the beef or chicken enchilada as the more classic version, the original from Mexico started as a tortilla wrapped around small fish. Now, many different fillings, meat or vegetarian can be used and enchilada sauces can vary from the classic red or green sauce to this sour cream sauce. We are using flour tortillas, but corn tortillas would be more traditional and can be used here instead as well.
Have you made this yet? Let us know how it went in the comments below!
Editor's Note: The introduction to this recipe was updated on October 12, 2020 to include more information about the dish.
Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 10 mins
For the filling
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeño, seeds removed and minced
1 lb. shrimp, shells removed, deveined, and chopped
Kosher salt
Freshly ground black pepper
For the cream sauce
4 tbsp. butter
4 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. sour cream
1 (4.5-oz.) can green chilis
1 tsp. cumin
Kosher salt
Freshly ground black pepper
Assembly and garnish
8 medium flour tortillas
1 1/2 c. shredded Monterey Jack, divided
Freshly chopped cilantro, for garnish
Pico de gallo, for serving
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- Preheat oven to 400°. In a large skillet, over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add onion, bell pepper, and jalapeño and cook until softened, 7 minutes. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 5 minutes.
- In a medium saucepan, over medium heat, melt butter then whisk in flour and cook until fragrant, 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chilis, cumin, and season with salt and pepper. Simmer until thickened slightly, 5 minutes.
- Assemble enchiladas: Spread a thin layer of sauce into a 9"-x-13" baking pan. 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. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with pico de gallo.
Parker Feierbach
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9 X 13 Enchilada Recipe Beef and Cheese
Source: https://www.delish.com/cooking/recipe-ideas/a22108203/easy-shrimp-enchiladas-recipe/