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.
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.
There wasn’t enough room in the pan for 12 enchiladas – but I squeezed ten into the baking dish.
I wasn’t kidding when I said I was going to have Mexican and a margarita this weekend.
Guacamole and Watermelon margaritas! These margaritas were a littttttle strong when made according to Emeril’s recipe. I simply added a little more watermelon juice to this batch. And when I made another batch, I added less alcohol and more of the other stuff. Perfection.
And about that guacamole…
Holy guacamole! This stuff is addicting. I couldn’t stop dipping into the guac. And neither could anyone else. The best part – it’s easy. Simply throw all the ingredients into a food processor and let it whirl. I tripled the recipe. Muahaha. No shame in my game. I wanted Mexican and I got Mexican. Served with carrots, cuke slices and Food Should Taste Good Sweet Potato chips.
And for the main meal, even though I could have made a meal out of the guacamole and margaritas…Nachos topped with Slow Cooked Smoky Chipotle Brown Sugar Chicken. Is that a mouthful or what? (A mouthful of deliciousness.)
And you use not only the food processor to do all the hard work but you use the crock-pot. Oh yes, Friends, I used the crock-pot in August and it was a beautiful thing.
The sauce was delicious. I expected the final produce to be a little more saucy. But I soothed my disappointment with more guacamole.
The nacho chip I used: Trader Joe’s Sweet Potato Tortilla Crisp Rounds.
Oh.my.nachos. Topped with Greek yogurt and feta served with a side of Jalapeno-Lime Slaw. Despite the amount of jalapeno, the slaw was refreshing and perfect with the smoky chicken and nachos. And about those sweet potato crisps – 10 times better than the Food Should Taste Good version. And the Food Should Taste Good chips are good. Basically, I’m buying them again (along with the almond butter that I’m running out of and almost cried this morning).
I’d call this meal a success.
Margaritas. Good company. Guacamole. Nachos. Guacamole. Laughter. Another margarita. Did I mention guacamole?