Ingredients
1 tablespoon of olive oil
1/2 cup finely chopped onions
1 red pepper bell pepper diced very small
1/2 jalapeno minced
1 pound raw shrimp peeled deveined, and cut in bite-size pieces
2 cloves garlic minced
1/2 teaspoon cumin
6 8 inch flour tortillas or corn tortillas
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
kosher salt and freshly ground black pepper
2 tablespoons fresh chopped cilantro
Instructions
Preheat oven to 400 degrees. Spray the casserole dish with nonstick cooking spray.
Heat olive oil over medium-high heat in a large pan or skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes; stir several times. Add the shrimp and cook until the shrimp are pink and the centers of them are opaque; about 2-3 minutes. Add the garlic and the cumin and cook for about 1 minute.
Divide the shrimp mixture evenly between the tortillas, roll them, and place seam-side down in the casserole dish.
In the same skillet over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes, whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Season with kosher salt and freshly ground black pepper to taste. Spoon the sauce over the shrimp enchiladas.
Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with cilantro and serve.