There's added heat to just about every step of making this dish -- obviously, it can be tweaked for less spice. Originally, the recipe called for chicken; however, being the shrimp-loving gal that I am, I opted for prawns (frozen, of course) over poultry, but just about any protein would work.
So, how do you beat the summer heat? Make it hotter, y'all!
Jalapeño Cream Cheese Enchiladas with Shrimp
(adapted from allrecipes.com)
- 1-2 pounds of shrimp, sliced in half, vertically
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
- 2 tablespoons butter
- non-stick cooking spray
- 1 large red onion, minced
- 1 large jalapeño pepper, seeded and minced
- 1 tablespoon garlic, minced
- 1 (8 ounce) package cream cheese (I used low-fat)
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 (28 ounce) can green enchilada sauce (I didn't use entire can)
- approximately 7 flour tortillas
- 3-4 cups shredded Monterey Jack/Cheddar cheese mix, divided
- sour cream and chopped cilantro, to garnish
- Preheat oven to 350 degrees F.
- Defrost frozen shrimp in a collander under running cold water; pat dry and season with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Set aside.
- Heat butter in a large nonstick skillet over medium heat; cook the onion, jalapeños and garlic until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften.
- Mix in 1/2 teaspoon of cayenne pepper (optional), 1 tablespoon of garlic powder, paprika, chili powder, and cumin. Mix in the shrimp; remove from heat.
- Grease a 9x13-inch baking dish with non-stick cooking spray. Pour enough green enchilada sauce into the dish to coat the bottom.
- Lay tortillas out onto a work surface and place a few spoonfuls of the shrimp mixture in a line down the center of each tortilla; sprinkle (or pile!) with cheese.
- Roll up the tortillas and place onto the sauce in the dish, seam sides down; when finished, pour enough of the remaining sauce over the top of the enchiladas to cover each.
- Pile the remaining cheese over the top.
- Bake until the filling is hot and bubbling and the cheese has melted, about 30 to 35 minutes.
- Serve hot with a dollop of sour cream and a sprinkle of fresh cilantro.