One of those meals where we had shrimp to use up and so I threw some things together. As a result, it turned out amazing!! I’m typing up the recipe and adding it to the blog so I don’t forget it- it was that good.
- 1 bag of uncooked shrimp
- 1/2 onion- sliced
- 2 T garlic
- 1 can corn
- 1 T lime juice
- dash of chili powder
- 1 1/2 c. heavy cream
- 1/2 c. sour cream
- 1 can (undrained) diced tomatoes
- 1 can diced green chilis
- 2 c. Mexican Cheese or Cheese blend
- Shredded cheese
In a frying pan, saute the shrimp, onions and garlic until the onions start to caramelize. Add corn, lime juice & chili powder and set aside.
In a stock pot combine all the sauce ingredients and cook until the cheese is melted. We had some Mexican cheese we got on clearance that I used. I have no idea what kind of cheese it was as the package was all in Spanish, it was white and almost a powder.
In a pan place a flour tortilla and scoop the filling into the middle. Roll it up and repeat until all the filling is gone. Ours made about 6-7 enchiladas. Pour the sauce over the top and then top with shredded cheese.
Bake at 350 for about 15 minutes or until cheese is melted.
*The sauce also makes a really good queso dip for chips!