How to Make Appetizing Cajun Shrimp Enchiladas

Cajun Shrimp Enchiladas. Melt butter in the same skillet over medium heat. This creamy shrimp sauce in these Creamy Cajun Shrimp Enchiladas is also delicious served over pasta or steamed rice. As with many spice-based recipes, the flavors deepen the longer they have time to blend with the other ingredients.

Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce. Using a slotted spoon, remove the andouille from the skillet and set aside in a bowl while you continue on your prep. Recipe for Creamy Cajun Shrimp Enchiladas This creamy shrimp sauce in these Creamy Cajun Shrimp Enchiladas is also delicious served over pasta or steamed rice. You can have Cajun Shrimp Enchiladas using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cajun Shrimp Enchiladas

1. Prepare 4 Lbs of Shrimp (raw, peeled, and deveined).
2. You need 1 of Onion (diced).
3. You need 3 cloves of Garlic (minced).
4. You need 2 Tbs of Jalapeños.
5. It's 6 Tbs of Butter.
6. It's 1/2 cup of all-purpose flour.
7. It's 3 Cup of Chicken Broth.
8. Prepare 10 Oz of can Tomatoes (diced).
9. It's 3 Tbs of Cajun Seasoning.
10. You need 1 tsp of Chili Powder.
11. It's 1/2 tsp of Cayenne Pepper.
12. Prepare 1/2 tsp of Garlic Powder.
13. You need 1 pkg of Cream cheese (8 Oz).
14. Prepare 1 lb of Monterey Jack Cheese (grated).
15. You need 10 of large Tortillas.

As with many spice-based recipes, the flavors deepen the longer they have time to blend with the other ingredients. First off, let's start with one of the most well known Louisiana Cajun food: crawfish! The crawfish season typically begins around March and can last all the way through July. Here's a spicy Cajun favorite that is perfect for your Cinco de Mayo celebration or anytime you want a fabulous meal.

Cajun Shrimp Enchiladas instructions

1. In a large Skillet, saute onion, garlic, and jalapeno in butter until tender. Stir in flour until blended. Gradually stir in broth until a nice Roux is formed..
2. Bring to a slow boil, reduce heat and add the shrimp, tomatoes, and seasonings. When shrimp is starting to turn slightly pink, stirring cream cheese and shredded cheese and cook until melted.
3. Remove approximately 2 cups and set aside for later as a topping..
4. Spoon approximately three quarter cup down the center of each tortilla. Fold ends and roll up. Place on baking sheets lined with parchment paper, ensure a small space between each tortilla. Bake at 350°F for 20 minutes.
5. Plate enchiladas, and spoon some of the mixture that was set aside on top..

Sinfully good, cher and so easy to make. Melt the remaining butter in a large sauté pan over medium-high heat. Fold the cooked seafood into the sour cream mixture. Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese. Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.