CREAMY SHRIMP ENCHILADAS

1. Preheat oven to 400°F. Spray the casserole dish with nonstick cooking spray.
2. Heat olive oil over medium-high heat in a large pan or skillet.
3. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes, stirring several times.
4. Add the shrimp and cook until the shrimp are pink and the centers are opaque, about 2-3 minutes.
5. Add the garlic and cumin and cook for about 1 minute.

Assembling the Enchiladas

1. Divide the shrimp mixture evenly between the tortillas.
2. Roll the tortillas and place them seam-side down in the casserole dish.

Making the Creamy Sauce

1. In the same skillet over medium heat, melt butter.
2. Whisk in flour and cook for 2-3 minutes, whisking constantly.
3. Slowly whisk in chicken broth and cook until slightly thickened, about 2-3 minutes, whisking constantly.
4. Slowly whisk in Monterey Jack cheese until melted.
5. Whisk in sour cream. Season with kosher salt and freshly ground black pepper to taste.
6. Spoon the sauce over the shrimp enchiladas.

Baking the Enchiladas

1. Place the baking dish in the oven and bake for 7-10 minutes.
2. Sprinkle with cilantro and serve.

Tips for Perfect Shrimp Enchiladas

• Shrimp Selection: If available, use wild-caught shrimp. They are better for you and taste better.
• Cooking Shrimp: Do not overcook the shrimp. They cook quickly and become rubbery if overdone.
• Spicy Variation: For a spicier version, try using Pepper Jack cheese or add a little cayenne pepper or green chilies to the cheese sauce.
• Tortilla Choice: You can use corn tortillas for a more authentic enchilada. Heat them first so they do not crumble. Heating in a skillet over medium heat for just a few seconds or in the microwave wrapped in a slightly damp paper towel for about 20-30 seconds works well.
• Cheese Sauce: Make sure to whisk constantly while making the sauce to avoid lumps and ensure a smooth, creamy texture.