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Creamy Shrimp Enchiladas

Christy Denney, The Girl Who Ate Everything
  • 0 minutes
  • Serves

INGREDIENTS

8

6-inch flour tortillas

2 tbsp

butter

1/2 cup

red bell pepper (, diced finely)

1/2 cup

white onion (, diced finely)

2 cloves

garlic (, minced)

1 lb

shrimp (, peeled and deveined and chopped into 1 inch pieces)

1/2 tsp

salt

1 tsp

chili powder

1/4 cup

chopped fresh cilantro

2 tbsp

lime juice

4 tbsp

butter

4 tbsp

flour

1 1/2 cups

chicken broth

1/2 cup

salsa verde

1 1/2 cups

shredded Monterey Jack cheese

1 cup

sour cream