Shrimp Enchiladas with Vegetables
Shrimp Enchiladas with Vegetables

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, shrimp enchiladas with vegetables. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Shrimp Enchiladas with Vegetables is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Shrimp Enchiladas with Vegetables is something that I’ve loved my whole life.

I would really like to have the recipe Do you think I could substitute vegetable broth for chicken or something else? Enchiladas with shrimp marinated in garlic, olive oil, ginger, blended cheeses and hot sauce, covered with salsa. Serve with sour cream and salsa on the side.

To get started with this recipe, we must prepare a few ingredients. You can have shrimp enchiladas with vegetables using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp Enchiladas with Vegetables:
  1. Make ready For filling:
  2. Prepare 1 lbs shrimp (peeled and divined)
  3. Make ready 1 zucchini (graded)
  4. Prepare 2 carrots (graded)
  5. Take 2 tsp. Garlic (or 2 cloves)
  6. Get 2 green / red pepper(one jalepeno is fine) chopped
  7. Make ready 1 dry onion (chopped)
  8. Take to taste Salt and pepper
  9. Get For sauce :
  10. Prepare 1 1/2 cup chicken broth
  11. Take 1 tbs flour
  12. Take 2 tbs oil
  13. Make ready 2 tbs butter
  14. Get 2 cups cheese (I used cheddar)
  15. Get 3/4 cup sour cream
  16. Take 1 tbs parsley
  17. Prepare 1 tsp hot sauce (optional)
  18. Take 4 tortillas

These Shrimp Enchiladas are spicy, cheesy, and delicious. If I lived near the coast I think I'd cook shrimp nearly everyday. Not only do I love how they taste and how versatile they are, I love that they only need a few minutes to cook. These tasty healthy enchiladas use pre-cooked and peeled shrimp, making them easy and quick enough for a busy work night.

Instructions to make Shrimp Enchiladas with Vegetables:
  1. Grade zucchini, carrots, chop garlic (if you use one) Melt 1 tbs butter in a pan, add onion sauté add garlic, let them be tender, add salt pepper, hot sauce (optional) add zucchini and carrots, cook about 5 mins. Until their juice is gone, 1/2 tsp parsley, stir 2 mins. set aside prepare your ingredients for sauce: flour, s. cream, broth, butter, garlic powder, parsley (I used dry)
  2. Heat 1 tbs butter in a pan, cook shrimp about 2 mins. After they are cooled to handle peel and chop them. Add into zucchini mixture, stir 1 mins. Remove from heat until you finish making your sauce.
  3. Melt butter, add flour, stir constantly, don't burn the butter, add broth, when it thickens little add s. Cream stir, (hot sauce if you want it) add cheese stir until gets creamy. Add parsley.
  4. Once it thickens turn it off, have two spoon of cream to shrimp mixture and stir. Keep aside
  5. Place tortilla on a flat surface. Have two spoon mixture on the middle of tortilla, sprinkle some cheese top of it
  6. Fold one side
  7. Then the other side over it. Set your oven to 375 F, in a oven safe baking dish pour some sauce bottom of the pan, then place all the filled tortillas
  8. Pour some more sauce over them. Cover with aluminum paper and cook 20 mins.
  9. Don't forget to sprinkle some more parsley before send them oven.
  10. If you have left over sauce serve with it.

I grew up eating enchiladas on a regular basis, usually beef with red sauce or chicken with green sauce, sometimes crab with green sauce. Enchiladas are a go-to weeknight meal for me because they're easy to assemble and have a short bake time. These colorful enchiladas are filled with assorted roasted vegetables and the perfect amount of cheese — just enough for there to be a satisfying amount in every bite. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.

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