Shrimp Enchiladas with Creamy Cheese Sauce

Instructions:

Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and garlic and sauté for 2-3 minutes until fragrant.

Step 3: Add the bell peppers and cook for another 4-5 minutes until slightly softened. Stir in the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes.

Step 4: Remove shrimp mixture from heat. Warm tortillas slightly to make them pliable, then spoon the shrimp filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.

Step 5: In a saucepan over low heat, combine sour cream, Monterey Jack cheese, cheddar cheese, and chicken broth. Stir until the cheese is melted and the sauce is smooth.

Step 6: Pour the cream sauce evenly over the enchiladas. Bake uncovered for 20-25 minutes, or until hot and bubbly.

Step 7: Garnish with chopped cilantro before serving.

Storage Information:

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed. For best texture, avoid freezing as the cream sauce may separate when thawed.