Instructions
Step 1: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: In a bowl, season the shrimp with paprika, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat olive oil in a skillet over medium heat and cook the shrimp for 2 to 3 minutes per side until pink and fully cooked.
Step 4: Remove the shrimp from the skillet and set aside.
Step 5: In the same skillet, melt the butter and sauté the minced garlic until fragrant.
Step 6: Stir in the flour and cook for 1 minute while whisking continuously.
Step 7: Gradually pour in the milk, heavy cream, and chicken broth, whisking until smooth.
Step 8: Add chili powder and cumin, then simmer the sauce until slightly thickened.
Step 9: Stir in 1 cup of mozzarella cheese until melted and creamy.
Step 10: Fill each tortilla with shrimp and a little cheese, then roll tightly.
Step 11: Arrange the enchiladas seam-side down in the prepared baking dish.
Step 12: Pour the creamy sauce evenly over the enchiladas.
Step 13: Sprinkle the remaining mozzarella and Monterey Jack cheese on top.
Step 14: Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown.
Step 15: Remove from the oven and garnish with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap the enchiladas tightly and freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) until warmed through for the best texture.
You can also microwave individual portions for 1 to 2 minutes.
Add a splash of milk or cream before reheating if the sauce becomes too thick.
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