El Chaya Shrimp Enchiladas
- 2 tablespoons olive oil
- 12 cup diced onion
- 1 cup diced roma tomato (seeds removed)
- 40 medium shrimp, deveined, peeled and halved
- 1 bunch cilantro, leaves only
- 4 jalapeno chiles, chopped (use only 2 if you don't want it spicy)
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 cup heavy whipped cream
- 1 12 cups shredded monterey jack cheese (can use less but I like it cheesy)
- 8 flour tortillas
- Heat olive oil in skillet over medium-high heat.
- Add and saute onion until barely tender.
- Stir in shrimp and cook just until they turn pink.
- Remove from heat and add diced tomatoes.
- In blender or food processor, combine cilantro, jalapenos, shallots and garlic.
- Whir into a pasty sauce.
- Add 1 tablespoon of water if needed so ingredients will blend.
- Set aside.
- Combine heavy cream and 1 cup shredded Jack cheese in saucepan and place over low heat.
- Heat just until cheese melts.
- Set aside.
- Evenly spread sprimp mixture on each tortilla with small amount of remaining jack cheese and roll into enchiladas.
- In baking dish spread 1/2 cilantro sauce on bottom to cover.
- Line with rolled tortillas and pour over remaining cilantro sauce.
- Bake at 350 degrees about 10 minutes to heat through.
- Pour cheese sauce over tortillas and bake about 5 minutes longer, then broil until lightly browned.
olive oil, onion, roma tomato, shrimp, cilantro, jalapeno chiles, shallots, garlic, heavy whipped cream, shredded monterey jack cheese, flour tortillas
Taken from www.food.com/recipe/el-chaya-shrimp-enchiladas-417514 (may not work)