Instructions
Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: In a large skillet, melt butter over medium-high heat and sauté the diced onion and bell pepper for 3-4 minutes until softened.
Step 3: Add minced garlic and cook for 1 minute until fragrant.
Step 4: Season the shrimp with salt, pepper, cumin, paprika, and chili powder, then add to the skillet and cook for 2-3 minutes per side until pink and cooked through.
Step 5: Remove the skillet from heat and stir in the heavy cream, sour cream, and lime juice until well combined.
Step 6: Fold in 1/2 cup of the Monterey Jack cheese.
Step 7: Warm the tortillas slightly to make them pliable, then divide the shrimp mixture evenly among the tortillas and roll tightly.
Step 8: Arrange the rolled enchiladas seam-side down in a buttered 9×13-inch baking dish.
Step 9: Pour the broth over the enchiladas, then sprinkle with remaining Monterey Jack and Parmesan cheese.
Step 10: Bake uncovered for 25-30 minutes until bubbly and golden on top.
Step 11: Remove from oven and garnish generously with fresh parsley before serving.
Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. These hold beautifully and actually taste even better the next day as the flavors meld together.
To reheat, cover with foil and warm in a 350-degree oven for about 15-20 minutes until heated through. You can also reheat individual portions in the microwave, though the oven method keeps them from drying out.
This dish also freezes wonderfully for up to 2 months. Freeze before baking, then thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the baking time.
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