Wednesday June 19th 2019

Enchiladas Camarón con Queso – Shrimp Enchiladas

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Rating: 3.8/5 (5 votes cast)

Recipe: Enchiladas Camarón con Queso – Shrimp Enchiladas

Summary: Perfect for the Shrimp and Cheese Lover in your Home!


  • 1 pound medium shrimp, peeled and deveined
  • 8 (8″) flour tortillas
  • 2 tablespoons olive oil divided
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup onion, minced
  • 1 jalapeno pepper, cared, seeded, minced
  • 1 fresh green chili pepper, seeded, diced

  • 1 small habanero pepper, seeded, chopped (optional)
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 3 tablespoons water
  • 1 cup milk
  • 1 cup Monterey Jack cheese, shredded, divided
  • 1/4 cup sour cream
  • 3/4 cup green onions, chopped, divided
  • 2 medium tomatoes, peeled, seeded, and chopped, divided
  • pinch freshly ground pepper
  • pinch cayenne pepper
  • Garnishes: guacamole, salsa


  1. Preheat oven to 350 degrees.
  2. Grease large baking dish.
  3. In large heavy saucepan, heat 1 tablespoon olive oil over medium heat.
  4. Add bell pepper, onion, chiles, garlic and oregano; cook until tender, about 5 minutes, stirring occasionally.
  5. Stir in salt, pepper and cayenne.
  6. Remove from heat.
  7. In a small bowl, combine flour and water.
  8. Whisk to blend and add to bell pepper mixture.
  9. Slowly add milk and stir until well blended.
  10. Return pan to medium heat and simmer until slightly thickened, about 3 minutes, stirring constantly.
  11. Add 1/2 cup shredded cheese and stir until melted.
  12. Remove from heat and stir in sour cream.
  13. In large skillet, heat remaining 1 tablespoon oil over high heat.
  14. Add shrimp and 1/2 cup of the green onions, Stir until shrimp just turns pink, about 2 minutes.
  15. Stir in half of the bell pepper mixture and half of the tomatoes.
  16. Remove from heat.
  17. Spoon approximately 1/2 cup of shrimp mixture onto 1 tortilla and roll tightly.
  18. Place seam side down, in baking dish and repeat with remaining tortillas. (May prepare up to this point 2 hours in advance; cover and chill.)
  19. Top enchiladas with remaining half of bell pepper mixture.
  20. Cover with foiland bake 30 to 40 minutes at 350 degrees F until heated thoroughly.
  21. Top with remaining 1/2 cup shredded cheese, 1/4 cup onions and remaining half of tomatoes.
  22. Garnish as desired and serve immediately.
  23. Serves 4 to 8

Preparation time: 15 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Enchiladas Camarón con Queso - Shrimp Enchiladas, 3.8 out of 5 based on 5 ratings
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