Red and Green Shrimp Enchiladas

In all the years we've lived here in hell, I'd yet to try making Red and Green (aka Christmas) Shrimp Enchiladas until last night's version from Taste of the South Magazine. Of course I had to add my special touch to suit our tastes - for example flour tortillas instead of corn and more chipotle in adobo sauce, but darn they're good!

 

Tortillas loaded with sauteed onion, red bell pepper, minced jalapeno and spiced up with chopped chipotles in adobo sauce and creamy sour cream and melted cheese, it's a perfect way to showcase gorgeous fresh perfectly cooked shrimp.

As is my usual habit, I kept asking the big guy how they could be better as in "I like the green sauce better than the red because it has more spice. Don't you?"; or "don't you think they'd be great with Mole instead of enchilada sauce"; or "if you don't take a breath between shoveling bites into your mouth, you're gonna asphyxiate yourself" but I only got one reply back and that was "they're good just as they are." Such is the dinner conversation around our place when food's on the table.

Red and Green Shrimp Enchiladas (adapted from Taste of the South Magazine)

2 tablespoons olive oil

1 large onion, finely chopped

1 large red bell pepper, finely chopped

1 jalapeno pepper, seeded and chopped

2 tablespoons taco seasoning mix

1 tablespoon chopped chipotle in adobo sauce (or less to taste)

1 pound peeled and de-veined large fresh shrimp

1/2 cup sour cream

8 ounces Queso Fresco cheese, crumbled

8 flour tortillas (6 inch size)

1 – 10 ounce can red enchilada sauce

1 – 10 ounce can green enchilada sauce

1 cup shredded Monterey Jack cheese

Preheat oven to 350. Spray a 9 x 12 casserole dish with cooking spray. Set aside. Heat a large skillet over medium high heat. Add olive oil and heat until shimmering. Add onion, red bell pepper and jalapeno and cook until vegetables have softened (about 5 minutes). Add taco seasoning mix, chipotle and shrimp. Stir to incorporate well, cover and cook for 2 minutes or until shrimp just turn pink. Remove from heat and stir in sour cream and crumbled Queso Fresco.  Scoop a generous half cup full down center of each tortilla and roll up tightly. Place seam side down in greased casserole dish. Pour red enchilada sauce over half, and green enchilada sauce over the other half. Sprinkle with shredded Monterey Jack cheese. Bake for 30 minutes or until hot and bubbly.  Download Red and Green Shrimp Enchiladas

 

 

Comments

[Big Guy]

And your point is? :-)

[June]

Uhhh - nuthin' honey! LOL

[pam]

I'm partial to green sauce, but I think I'd like having both.

[June]

I'm with ya' on the green sauce Pam and it was pretty darn easy, especially since I didn't bother making the sauces from scratch. I make no apologies for that, ha!

[Nanan]

You know - I love chicken enchiladas so much I never tried shrimp - I know - here in the land of shrimp!!!! Now, I must! And, One day, I will learn the secret of how you serve the enchilada so perfectly....
Your photos are lovely... crisp is the adj I was looking for!

[June]

Lea - the secret to serving the enchiladas - to begin with don't overcook them; let them rest for 5 to 10 minutes before serving; use a BIG spatula (lifter) as in a barbecue size one; and pray! PS - I'll pass along your compliments re the pics to the big guy. He's the shutterbug!

[Mags]

Green sauce here, and as always I'd have to sub the shrimp with chicken. Poor Dave, he never gets to have any seafood!

The photos REALLY are good!

[June]

Come visit us and we'll give Dave his seafood fix and we'll just see food LOL. Thanks re the photo comment. The big guy's thinking we need to start submitting to those photo sites - you know the ones that always take YOURS? :-)

[Tom @ Tall Clover]

I love dishes like this that I can make and then eat all week and never grow tired of it.

[June]

So true Tom. When you've a chance, give the lemon chicken wings a try, OK? I know you're a lemon lover. The only problem is it's unlikely there will be too many leftovers. They are THAT good!

[Betty Prewitt]

I made this last night and the consensus was green sauce, however, the son made a comment that with all the spices and flavors involved why not use chicken instead of expensive shrimp? I told him I would give it a try or use smaller shrimp next time. Good flavors!!!!

[June]

Betty - yes, I tend to make shrimp things only when I can find them on sale too; however, if you're looking for chicken enchiladas, there's 3 different versions here - 07/12/10, 11/11/09 and 04/14/09 - all different recipes. Check 'em out either by looking at the index or archives.

[Betty Prewitt]

I definitely will - its the flavor of these that will be hard to beat.