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.
prep work
Garlic, cheese, onions…you know, the necessities.
Roasted shrimpies
These shrimp were awesome…I could have stopped at this step and just eaten shrimp for dinner…but keep going.
veggies for the inside
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.
snuggling enchiladas
my plate
There wasn’t enough room in the pan for 12 enchiladas – but I squeezed ten into the baking dish.
close-up!
Mouth. watering!