- Yield 6 to 8 servings
Serve these creamy, cheesy shrimp enchiladas with your favorite salsa.
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- dash of cayenne pepper
- 3 tablespoons chopped cilantro
- 2 teaspoons ground cumin
- 1 slice jalapeno pepper, optional
- Salt and pepper to taste
- 1 cup evaporated skimmed milk
- 1 pound medium peeled shrimp, cooked
- 1 1/4 cups shredded reduced-fat Monterey Jack cheese, divided
- 8 (10-inch) flour or wheat tortillas, room temperature
- 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.