When you think of enchiladas, you probably think of the typical red sauce with tons of cheese. But these are different! We’re huge fans of Mexican “cuisine” – in fact, we ate Mexican on Saturday for lunch and this was dinner Sunday. I found this little gem of a recipe over on my friends blog and when she said she had use extreme restraint not to eat the whole batch with her hubs, I knew I had to make them. We had been throwing around the idea of cooking shrimp for a couple of weeks – so I thought this was a perfect dinner. So here they are – Roasted Shrimp Enchiladas with Cream Sauce.
Garlic, cheese, onions…you know, the necessities.
These shrimp were awesome…I could have stopped at this step and just eaten shrimp for dinner…but keep going.
I used a slaw mix that had carrots in it, so I didn’t shred up any more. We also didn’t use the chipotle pepper because the cheese I picked up at Fresh Market was spiiii-cy! Also, when making the cream sauce, I used Greek yogurt instead of sour cream, I left out the jalapeno due to the crazy spicy cheese and I used cornstarch instead of flour to make the recipe gluten free.
There wasn’t enough room in the pan for 12 enchiladas – but I squeezed ten into the baking dish.