Shrimp Enchiladas

If you have a hankering for something Mexican but you want something a bit different try this out.

You will need:

Olive oil
2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 ½ lbs cooked shrimp, chopped
Seasonings of your choice
2 tbsp flour
1 cup ½ & ½
1 can (10 oz) enchilada sauce
4 oz shredded cheddar cheese
1 pkg fajita-size flour tortillas

(Yeah, I forgot to put the ½ & ½ and the seasonings in the picture, so sue me.)

Preheat oven to 375 degrees. Sauté onions and garlic in olive oil over medium heat until translucent, about 7 minutes.

Season with seasonings of choice (I use a mixture of Cajun, Greek, and Italian seasonings.) then add in shrimp and stir to combine. Remove from heat and set aside.

In saucepan, melt 2 tbsp butter over medium heat. Sprinkle in flour and whisk until smooth. Whisk in ½ & ½ and continue to cook over medium heat until thickened. Stir in enchilada sauce until blended then remove from heat.

Stir ¾ cup of the sauce and ¼ of the shredded cheese into the shrimp mixture.

Grease a casserole dish. Spread about ½ cup of the shrimp mixture down the middle of a tortilla. Roll the tortilla up and place in baking dish. Repeat until filling is used up. It usually fills 7 for me. Pour remaining sauce over enchiladas, spreading to the edge and then top with remaining cheese.

Bake for 20 minutes and then stuff your face.

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