You are here: Home » Recipes » Shrimp Enchiladas Shrimp Enchiladas Kitchen Tested Yield 6 to 8 servings Serve these creamy, cheesy shrimp enchiladas with your favorite salsa. PrintEmail Ingredients 1 cup chopped onion1 tablespoon chopped garlic2 tablespoons all-purpose flour1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon dried thyme dash of cayenne pepper3 tablespoons chopped cilantro2 teaspoons ground cumin1 slice jalapeno pepper, optional Salt and pepper to taste1 cup evaporated skimmed milk1 pound medium peeled shrimp, cooked1 1/4 cups shredded reduced-fat Monterey Jack cheese, divided8 (10-inch) flour or wheat tortillas, room temperature Instructions Preheat oven to 350F. In a skillet coated with nonstick cooking spray, saute onion and garlic over medium heat for several minutes. Add flour and stir well; add oregano, basil, thyme, cayenne, cilantro, cumin, jalapeno, salt and pepper and gradually add milk. Reduce heat and cook until very thick; remove from heat; cool slightly. Fold in shrimp and 3/4 cup cheese. Place 2 tablespoons of the filling on each tortilla and roll up. Place rolled tortillas side by side in a 2-quart baking dish coated with nonstick cooking spray and top with remaining 1/2 cup cheese. Bake for 5 minutes or until cheese is melted and dish is well heated.